I am generally not an fan of breakfast, and by that I mean I don’t always like having breakfast on weekdays. Although danish’s, croissants and breakfast sandwiches may seem tempting, the rush in the mornings just doesn’t make it a satisfying meal of the day. I’ve tried smoothies and yogurt but, for me, nothing makes me more content than a good, filling oat bar.
For this particular recipe I used a variety of fruits and nuts, however I will surely mention a few more options that you could incorporate under variations below. I absolutely love these oat bars. I only use natural sugars from the fruits, so it’s not too sweet, and rolled oats don’t break down easily in our bodies, thus keeping us full for longer. Depending on the baking tray that you choose, you can either make thick or thin oat bars. This recipe is super easy to just bake and pack over the weekend, and that way you have pre made breakfast for the rest of the week.
2 cups of instant oats (I used GF oats, which can be substituted for normal oats as well)
1/4 cup of boiling water
1 tbsp coconut oil (optional)
1/2 cup of chopped dark chocolate
1/2 cup of pumpkin seeds
1/2 cup of chopped almonds
3/4 cup of halved raspberries
1-2 tsp of cinnamon powder
1 cup of chopped peaches
2 cups chopped bananas
1.5 tbsp honey
First heat oven to 350 degrees fahrenheit and get a tray or deep dish ready for baking. In a bowl, pour the oats, pumpkin seeds and almonds and give it a mix. Once properly incorporated, add the coconut oil and water and mix thoroughly. Now cover the bowl with a cling wrap and set aside. In a separate bowl, using a fork, mash the bananas. At first it might seem like it’s not working, but after a minute, it should break down easily. Once your bananas are mashed well, mix it in with the oats, honey and cinnamon powder. The bananas used should balance out the moisture content of your batter, however, if your mixture seems too dry just add a little more boiling water.
Now you can add the raspberries, peaches and chocolate and mix thoroughly. At this point, line your tray with parchment paper and pour in your mixture. Using a spatula, evenly distribute the mixture across your dish/tray. Place it into the oven for 20-25 minutes. Once your oat bars are baked, take it out and let it rest for a good half an hour before cutting. Once you’ve cut the bars, you can wrap it in cling wrap and place it in the fridge so it’s ready to go!
Although there are a host of ingredients you can add to your oat bars, I generally would also add flax seeds, hemp seeds, shredded coconuts, cranberries or blueberries too. There’s no limit in terms of other fruit and nuts that you can add, but just make sure that your batter isn’t too runny before putting it in the oven or else it won’t set.