Our oaty breakfast bars are perfect as my energy boosting breakfast after my morning cycle. They started life as the Peanut butter booster bars from River Cottage but as I’m not a big fan of peanut butter or seeds in my food I have tweaked these so that they are more like a flapjacks and filled with the things I like.
The oats help keep you from getting peckish before lunch and the dried fruits make them feel like a treat with your morning cuppa.
Ingredients for Eli’s breakfast bars
- 155g flora light
- 150g soft brown sugar
- 150g honey
- 300g porridge oats
- 150g dried fruit – I like cranberries and dates but you can add whatever you fancy
Add the flora, sugar and honey to a pot and stir it over a gently heat until it all dissolves.
Add the fruit and oats and mix together to combine, making sure all the oats are coated in the sugary syrup.
Empty this into a baking tray lined with grease-proof paper and using a spoon press it down into an even layer.
Bake in the oven at 160 degrees C for 35 mins, after 35 mins take the tray out and leave it to cool completely before cutting into bars.
It really is as simple as that.