Are your kids good at breakfast? My girls are not. I mean, they eat breakfast every single day, but a bowl of cereal has not touched their lips since the Farex days. They won’t do toast either. They won’t do anything that doesn’t involve intense preparation: Scrambled eggs and ham; buckwheat pancakes and fruit; bacon and cheese rolls; smoothies… well, the smoothies they make themselves, but still.
I don’t mind getting them a decent breakfast. The fact that they won’t eat cereal means at least that’s one less processed food being downed. But on the mornings that I just don’t have the time or the energy, I either defrost a healthy muffin or one of these breakfast bars.
Note that this one is not for those on a nut-free regime.
1 ½ cup rolled oats
1 cup almonds or ¾ cup ground almonds
1 tbs ground flaxseed (optional – add an extra few almonds if omitting)
1 tbs ground maca (optional – add an extra few almonds if omitting)
½ cup sunflower seeds
pinch of cinnamon
pinch of nutmeg
¼ cup maple syrup
¼ cup peanut butter
1 cup pitted dates
¼ cup boiling water
Line a tin with baking paper and preheat oven to 170°C.
Toast the oats in a heavy-based frypan until golden then put them into a large mixing bowl.
Process the whole almonds in a food processor until finely chopped then add to the mixing bowl OR add your ground almonds to the mixing bowl. Combine oats and almonds then add the flaxseed, maca, pepitas, sunflower seeds, cinamon and nutmeg.
Heat the maple syrup and peanut butter in a small saucepan on medium heat until fully melted. Add the mix to the dry ingredients then put the saucepan back on the heat and immediately add the dates and pour over the boiling water.
Boil the dates for a minute or two, then pour into the food processor and whizz until pureed. Add the puree to the mixing bowl and stir through. Once the mix is cool, crack in your egg and thoroughly combine all ingredients.
Press the mixture into your baking tin, pressing down firmly with a large metal spoon. At this stage you can sprinkle the top with extra sunflower seeds if you like (but my kids don’t like it).
Bake for 20 minutes until golden on top. Remove from the oven and allow to cool in the pan. Cut into bars and then cool completely on a wire rack.
The bars will keep for a few days in an airtight container on the kitchen bench or wrap in baking paper and freeze. Serve with a glass of milk and some cut up fruit for quick, easy mornings.
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Do you typically use fresh or frozen berries in cooking?