A breakfast bar should be like a portable bowl of cereal, nourishing, filling and not too full of sugar. It should contain some whole grains or complex carbohydrates for energy and some fibre. This recipe is a good foundation, you can add a topping or vary the ingredients to your taste, add some flax seeds or nuts, drizzle it with an icing or just enjoy it is as is. These are a good option for a breakfast on the run, to eat in the car or before or after sport when you need low GI energy.
Makes 18 bars
5 tbsp Olivani, margarine or butter
2 tbsp golden syrup
1 cup rolled oats
1 cup wholemeal flour
1 cup self-raising flour
1 tsp baking powder
1 cup coconut
5 Weetbix crumbled
1 cup dried fruit – I usually use ½ cup chopped dried apricots and ½ cup raisins
1 cup apple either grated with the skin on (2 small apples) or a can of apple puree
1 egg lightly beaten
½ cup brown sugar – or ½ cup honey
½ tsp cinnamon
1 tsp vanilla essence
1 tsp baking soda
1/3 cup boiling water – if using honey you may not need any extra liquid
- Preheat the oven to 180°C. In a large saucepan melt the Olivani or margarine and golden syrup. Add the oats, flours, baking powder, coconut and Weetbix and mix a little, then add the dried fruit, apple and egg, sugar, cinnamon and vanilla.
- Combine the boiling water and baking soda and fold into the mixture. Spread the mixture into a greased Swiss roll pan (approx 25cmx35cm) and bake in the preheated oven for around 25 minutes, until golden.
- Slice into bars and store in an airtight container. Makes 18 bars.
Tip: These aren’t as sweet as a conventional muesli bar but are much healthier. Add more spices if you like, I often add a tbsp or two of candied mixed peel for a little citrussy burst, or dried cranberries for a little tartness.