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Sunday, 24 November 2013

Super Breakfast Bars

Don't have time for Breakfast but want a healthy nutritious shot?  These Breakfast bars are great, have them anytime of the day when you fancy a snack.

Oats are the ultimate superfood, follow the link at the bottom of the recipe for all the benefits to eating them.   

I find it hard to eat breakfast, I don't like porridge the smell of it makes me sick so these are perfect for me. 

For 3 months I have been eating these breakfast bars and I can tell you I can 100% recommend them for their benefits as well as their yummyness. 

Not to go into too much detail I have always had problems with my digestive system, I thought it was just the norm for me.  Since regular eating these bars my digestive system has improved to what I would now call normal.  My energy levels are up and for once in my life my nails are growing and are strong. 

Give them a go, pick and choose what nuts and fruit you want in your bars. 

397g        Condensed milk
250g         Rolled oats
75. g        Shredded coconut
100g         Dried cranberries (optional) 
125g         Mixed seeds  
125g        Pine nuts or almonds (optional)

Preheat the oven to 130°C/gas mark ½/250ºF.  

Now don't stress about the size of your tin, I use a 9" x 9" because I can cut into 16 same sized pieces.  As long as you line with baking paper (parchment) any size/shape around 6, 7, 8, & 9 will do. 

Warm the condensed milk in a large pan on a low heat. 

Meanwhile, weigh out all the dry ingredients all together.  Start with the Oats, then just keep resetting the scales and adding the other ingredients or if your maths is good keep adding up the additional grams. 

Once all weighed out, tip into the warm condensed milk and keep folding until it's all mixed well.  Keep on a low heat whilst doing this it makes it easy, you still need a bit of muscle power.

Once mixed well tip into your lined baking tin.  Press the mixture down firmly then run a tablespoon under a hot tap and smooth it down. 

Bake for 1 hour, then remove from the oven. 

After 15 minutes lift out the baking paper and cut into 16 pieces.  Then place back firmly into the tin and place in the fridge to firm up.

After a couple of hours transfer your breakfast into a air tight tin (keep the baking paper with them) These will now keep for 1-2 weeks
DO NOT KEEP IN A PLASTIC CONTAINER they won't last as long and will go slightly soggy.

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