Chewy Oatmeal Breakfast Bars

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The Easiest Grab-and-Go Breakfast

 

Now, I'll admit I'm the worst for getting breakfast when you're supposed to get it. Eating pretty much as soon as I wake up always makes me feel ill, so I'm a get-ready-sit-around-then-eat kinda person. When I worked in an office, I always used to make breakfast and sit at my desk so I'd have a good hour and a half after I woke up so I could feel human. Now, as I work from home, I don't have it until about 10am, even if I wake up at 8am. Waffling aside, I always opt for something quick or something to grab if I'm heading out of the house - so these oatmeal breakfast bars are the best option!

If you're expecting a flapjack, then this isn't for you. My boyfriend tried them and said he didn't like them as he was expecting something ultra squishy and golden syrup tasting, but these aren't that. I suppose they're supposed to be vaguely refined sugar free (apart from the chocolate, but if you use good dark chocolate then there should be less anyway) and more of a healthy-ish option to actually fill you up first thing in the morning. They still taste good though!

I'll admit when I made them, despite the photos, I definitely messed them up a bit. I didn't quite leave them long enough to set or added as much liquid as I should have (plus I added cashews and cherries!) so I've adjusted the recipe slightly to accommodate that. It's originally from that Tasty app (which I am addicted to! The slow cooker chicken tacos are da bomb) but I'll include my tweaked version below! Keep scrollin...

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How to Make It

I N G R E D I E N T S

  • 240g almond butter
  • 110ml maple syrup (I would add an extra 40-50ml, as 110ml left the mix a little dry. Alternatively, you could add a good dose of golden syrup if you want it to have a sweeter, sticky texture)
  • 130ml almond milk (or whatever milk you like)
  • 1tsp vanilla
  • 250g rolled oats
  • 30g brown rice cereal
  • 65g dried cranberries (or any dried fruit)
  • 85g dark chocolate (plus 40g melted to drizzle, keep this separate)
  • handful of cashews, roughly chopped (or any nut)
  • handful of dried cherries (or any dried fruit)
  • handful of sliced almonds

M E T H O D

  • STEP ONE | Preheat your oven to 160 degrees and line a baking tin
  • STEP TWO | Combine all of the wet ingredients in a large bowl, then add the dried ones. Stir. If it looks dry, add a tbsp or two or milk or syrup
  • STEP THREE | Pour contents of the bowl into the baking tin and bake for 15ish minutes, until it goes golden on the top. Leave for 10 minutes.
  • STEP FOUR: Melt the remaining chocolate and drizzle over the top. Chill for a minimum of 30 minutes. You can cut them into squares, wrap individually in brown paper and eat all week. Keep 'em in the fridge though.
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They took about 10 minutes to combine the ingredients, so once you add this to the cooking time (15 minutes) and chilling time (30 minutes), you've got grab-and-go breakfast for a week and it takes less than an hour! You could mix it up and include different fruits and nuts too. I might remake them with orange and cranberry, or use something like hazelnuts and cinnamon for an Autumn twist. It's a great base recipe if you get the liquid level correct I think!

Let me know how you get on with them (or any of my other recipes) if you decide to make them!

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