Recipe: Fruit and nut breakfast bars

I am not a breakfast person. I am strictly a roll out of bed with the minimum amount of time needed to brush my hair, apply mascara, pull on clothes and get to work. Making and eating food is right down at the bottom of my priority list so I need things I can stock up on once a week and just grab and go. The problem is that things that fit these criteria – chocolate croissants, cereal bars, breakfast biscuits – is they aren’t exactly healthy most of the time. And if they are healthy then they taste like straw.

Well these breakfast bars are almost the perfect solution. They keep for weeks stored in an airtight container. They’ve been market tested on the people I work with and the full batch disappeared in under an hour so I have to conclude it’s not just me who finds them delicious. And they are absolutely packed full of healthy things like oats, nuts and fruit. Although there is the small matter of the tin of condensed milk to hold them together but hey, nobody’s perfect.

Fruit and nut breakfast bars

I wanted to be able to claim that these bars are sugar free but alas there is sugar in condensed milk. I mean, of course there was going to be sugar in condensed milk, it’s one of the most delicious things in the world so it was bound to be chock-full of calories. But in googling the ingredients of condensed milk I discovered you can make it yourself! Who would have thought. I might have to try this.

If you choose to just buy your condensed milk from the supermarket like a sane person then these are incredibly easy to make. One saucepan, a bit of stirring, chuck it in the oven for an hour and voila. Breakfast for the next two weeks sorted.

Makes 16

Fruit and nut breakfast bars

Ingredients

379g tin condensed milk

200g rolled oats

75g shredded coconut

100g dried cranberries

50g dried apricots (chopped)

50g glace cherries (chopped)

100g mixed seeds

100g chopped mixed nuts

 

Method

Preheat the oven to 130°C and line a 20x30cm baking tray.

Warm the condensed milk in a large pan just until it becomes slightly runnier.

Add all the other ingredients and mix well.

Pour into the lined tray and press into the corners. Flatten the top as best you can.

Bake in the oven for 1 hour.

Leave to cool for 10 minutes before cutting into pieces.

Once completely cool store in an airtight container.

 

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