Bored of your usual bog-standard breakfasts? Not to worry, as we’ve come up with a deliciously moreish (AND healthy) five ingredient breakfast bar recipe to keep your morning appetite satisfied this summer.
Packed full of good-for-you treats such as; jumbo oats, sticky dates and Meridian peanut butter – these are the quick and easy go-to breakfast treats that will give your Weetabix a run for their money.
220 g dates, pitted (deglet nour or medjool)*
84g runny honey (or maple syrup if vegan)
112g roasted unsalted almonds*, loosely chopped
135g rolled oats (gluten free for GF eaters)
optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
- Blend dates in a food processor until only small bits remain (about 1 minute). It should form a “dough” like consistency.
- Optional step: Toast your oats (and almonds if raw) in a 176 C (350 F) oven for 10-15 minutes, or until slightly golden brown. Otherwise, leave them raw (we prefer the roasted flavour).
- Place the oats, almonds and dates in a large mixing bowl – set aside.
- Warm the honey and peanut butter in a small saucepan over low heat. Stir and pour over the oat mixture and then mix – breaking up the dates to disperse throughout.
- Once thoroughly mixed, transfer to an 8×8-inch baking dish or small pan lined with plastic wrap or parchment paper so they lift out easily.
- Press down firmly until uniformly flattened (using the bottom of a flat drinking glass) to really pack the bars, this helps to hold them together better.
- Cover the tray with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
- Remove the bars from pan and chop into 10 even bars (or 9 squares). Store in an airtight container for up to a few days.
- Although not ideal, if your dates don’t feel sticky and moist, you can soak them in water for 10 minutes then drain before processing. This will help them blend better and hold the bars together better.