Breakfast bars (Makes 6-8) 280 cals

2 tbsp honey
4 tbsp coconut oil
3 tbsp peanut butter (high quality with no added sugar or salt)
200g oats
3 tbsp flaxseed, ground (or linseed)
2 tbsp pumpkin seeds
1 tbsp dried cherries
2 tbsp chopped dates
1 tbsp chopped dried figs

 

1. Heat oven to 180C
2. Grease 23cm baking tin
3. Melt honey, coconut oil and peanut butter in pan
4. Remove from heat and add remaining ingredients
5. Stir well into a sticky mixture and press into tin (it should be really sticky to form into squares, add more oats if too runny and more honey if not sticky enough)
6. Sprinkle with some seeds and chopped dates
7. Bake for 10-15 mins then leave to cool

These make a great ‘grab and go’ breakfast and you could accompany with a green goddess juice. They also make a great mid-morning or afternoon snack (slow release carbs).

 

Recipe by:
Robert Hobson (RNutr)
Registered Nutritionist
RHNutrition and hopenutrition