However much I try to be I have never been a morning person. My mother can attest to that! Mornings for me are usually rushed, hazy affairs, where, I’m ashamed to admit, I will sometimes sacrifice eating breakfast if I’m running late. In light of this, ‘eat better breakfasts’ is on my list of things to do this year (I’m not joking – I like lists), and to help me do that I’ve developed these breakfast bars.
A twist on a flapjack, they’re super easy to make, incredibly delicious, and also convenient to grab as you’re running out the door! Why not try making a batch this weekend for the week ahead?
Ingredients (makes 12):
– 300g slightly salted butter
– 200g coconut sugar (or light brown muscovado, if you prefer)
– 4 tbsp marmalade
– 400g oats (I use 300g regular porridge oats and 100g whole rolled oats)
– 100g sultanas
– 70g apricots, chopped
– 30g dried apple, chopped
– 2 tbsp chia seeds
– 2 tbsp mixed seeds
– 2 tbsp of flaked almonds
1. Preheat your oven to 150°C and grease a 20cm square baking tin.
2. In a large saucepan, gently melt together the butter, sugar and marmalade, then remove from the heat and stir in everything apart from 1 tbsp of the flaked almonds.
3. Tip the mixture into the prepared tin and use the back of the spoon to even it out. Sprinkle over the remaining almonds, then transfer to the oven and bake for 50-60 minutes until golden.
4. Once out of the oven, run a knife around the edge of the tin and score into 12 bars. Allow to cool completely before cutting into bars and removing from the tin.
To make these gluten-free, you can simply use gluten-free oats. For a vegan and dairy-free alternative, replace the butter with Pure dairy-free olive spread or coconut butter.