I called these breakfast bars, but of course they can be eaten any time of the day and make a great snack. These bars are simply made up of a mixture of oats, nuts & seeds, making them full of fibre, protein and nutritional goodness. Not to mention that they are naturally gluten-free, vegan & paleo-friendly.
Due to the gym being so busy in the evenings, recently I’ve been going in the morning. At 7am however I don’t have time and don’t particularly fancy a big breakfast. These bars have been brilliant to grab on my way to the gym because they are both high carb and high protein, providing lot’s of energy.
This recipe is really simple to make. It’s a case of simply combining all the dry ingredients in a bowl, heating the nut butter, coconut oil and low calorie fruit syrup in a pan until smooth, mixing the whole lot together, pressing into a tin and baking for 12 minutes. The recipe made 6 good sized bars meaning breakfast is sorted for nearly the whole week. You could of course double the recipe if you wanted to make more.
See below for the recipe….
- 25g desiccated coconut
- 35g gluten free oats
- Tbsp sesame seeds
- 2 Tbsps pumpkin seeds
- 20g pecans (finely chopped)
- 1 tsp ground cinnamon
- Tbsp cacao powder
- 30g cashew butter or nut butter of your choice
- 3 tbsp low calorie fruit syrup
- Tbsp coconut oil
- 1 tsp vanilla extract
- Preheat the oven to 180C / 350F and line a brownie tin with parchment paper.
- In a large bowl, combine the oats, coconut, seeds, nuts, cacao and cinnamon.
- In a large saucepan, melt the cashew butter with the coconut oil and fruit syrup on a medium heat. Once it's well combined and smooth, remove from the heat and stir in the vanilla extract.
- Add the contents of the bowl to the saucepan and mix until everything is well combined. If its too dry add a splash of water or almond milk.
- Transfer to the brownie tin.
- Bake for approximately 12 minutes until golden brown.
- Leave to cool completely before cutting into bars. Keep in an air-tight tin for up to a week. Enjoy!