28 January 2013

Breakfast Bars

I'm a lazy Sunday kinda girl. On Sundays, I like to read the paper, have a nice coffee, clean the house a bit, wear comfy warm knits (esp in this frosty weather!), cuddle with whoever is around the house, have brunch or a roast and just generally muck about.

On those lazy Sundays, I particularly like to cook and bake stuff that will make my busy week ahead a bit more manageable food wise. This is why this breakfast bars recipe is perfect.  You can eat one while getting ready in the mornings, or just pack it and eat it on your way to work.  I also like them before going for a grueling workout session as they give me a boost of energy.

They are ridiculously easy to make, and will keep in a tin for a week.  Breakfast sorted for a week? Always a winning idea.

You'll need:

200g  old-fashioned oats
25g  unsweetened coconut flakes
1 tablespoon ground flaxseed
1 large handful of dried cranberries
1 large handful of dried goji berries
1 large handful of sultanas
1 large handful of nuts (I like to mix pecans and hazelnuts, or almonds and pistachios)
4 tablespoons melted coconut oil
5 to 7 tablespoons honey (depending on how much of a sweet tooth you are!)
25g soft dark brown sugar

Preheat your oven to 180°C / 350°F. Prepare a square tin and line with parchment paper.

Melt your coconut oil, honey and brown sugar in a little pan on low heat, and stir until sugar is dissolved.

In a big bowl, mix your oat, coconut flakes, flaxseed, dried fruits and nuts. Add your coconut and honey mixture and mix until every little bit is covered in the syrupy yumminess .

Pour everything in your prepared tin and press down the mixture evenly. You really need to press it down quite hard, if not, after baking, it will be all crumbly like granola and won't hold together properly.

Bake for 15 minutes, until golden brown on top.

Cool completely and then cut into 8 chunks.

These make waking up to Monday morning a tad more easier... just a tad.

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