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.
- 5 tbsp margarine, olive oil spread 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 Weet-bix 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 Weet-bix 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.
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 citrusy burst, or dried cranberries for a little tartness.