'All The Good Stuff' Breakfast Bars
Course: Breakfast
Servings: Approx 6 depending on the size you cut them and the tin you use
Prep time: 10 min Cook time: 15 min
Difficulty level: Easy
VEGAN
GLUTEN FREE
NATURALLY SWEETENED
Author: Jennifer Sargison
These breakfast bars really pack a punch when it comes to goodness. They are literally packed with all the good stuff, sweetened naturally with dates and loaded with lots of healthy and nutritious ingredients.
I made these for my gran, as we always made breakfast bars when I was little, she loved them so much she started making her own again too. Why not make some today and share them with someone you love.
Ingredients
125g dates
1 tsp ground pumpkin spice
1 tbsp pumpkin purée - cooked pumpkin, pureed or mashed to a smooth paste. (use mashed banana or apple puree as a substitute if you don’t have pumpkin)
160ml water
30g dried apricots
35g mixed seed
75g walnuts
25g cocoa nibs
1 tbsp flax seed
15g cornflakes (gluten free if required)
50g porridge oats (gluten free if required)
Optional melted chocolate/date syrup to drizzle
Method
Preheat oven to 180C and line a small baking tin (I used a larger sized bread tin-not quite as big as a brownie tin)
Simmer the dates, pumpkin spice and pumpkin purée with the water in a small pan for around 5 mins until soft.
Mash the date mixture together until you have a sticky purée.
Place all the other ingredients in a large bowl and mix to combine
Add the date mixture to the dry ingredients and mix until gooey and fully combined
Flatten into a lined baking tin
Bake for 15 mins 180C
Drizzle with chocolate if desired
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)