I don’t know about you, but I really struggle with choosing something filling but not sugar-laden for breakfast! First thing in the morning my body is all like “SHOW ME THE CARBS, BITCH!” (especially pre and during my period!) Most of the time I can convince myself that porridge is the answer but sometimes I’m honestly just too lazy to make it (and too forgetful to have conveniently planned overnight oats the night before!) so it’s handy to have something like these awesome breakfast bars hanging out in the fridge, ready to save the day and the bonus is that the kids love them too. These are kinda like a cross between a flapjack and baked porridge. Squidgy and filling!
I love to have sweet food for breakfast, it’s like a dessert-y treat for finally dragging my arse out of bed and these bars really hit the spot while still being sugar free! (Yay! Because nobody needs that 10.30 sugar crash!)
Perfect for fuelling up to face the day, these have added peanut butter for protein and healthy-fats and the complex-carbs in the oats will give you a steady release of energy throughout the morning. I’ve used raspberries in mine because we grow them ourselves and there’s TONS at the moment but you could sub for other fresh fruit or veg (I wouldn’t use frozen as it’ll make the mixture too wet) I reckon grated carrot and a tsp of cinnamon would be a great combo! This recipe is also a great way to use up any sad bananas if you don’t fancy banana bread! The chocolate chips are optional but the kids seem to think they make these a ‘snack’ and not ‘breakfast’ and therefore more appealing…
Fruity Breakfast Bars Recipe (vegan, gluten free, sugar free, dairy free) Makes 12
- 3-4 ripe bananas (I used 4 as mine are the mini ‘kid’ sized ones, you might only need 3 ‘normal’ ones!)
- 2 tablespoons of peanut butter (I used crunchy, pick a brand with no added sugar and salt)
- 1 tbsp Agave Syrup (you could use honey if not vegan)
- 2 cups oats (use gluten free if needed)
- A couple of handfuls of fresh raspberries
- A couple of handfuls of dark choc chips
- Mash your bananas in a bowl until reasonably smooth.
- Mix in the peanut butter and agave syrup.
- Stir in the oats until well coated in the goo.
- Fold in the raspberries and choc chips – mix less if you want your raspberries to stay chunky, I mixed mine quite well because my kids are whiny.
- Pour in to a lined baking tray and smooth down and pop in the oven at 200C/180C fan/ 375F/ GM5 for about 15 minutes until starting to go crispy brown on top.
- Slice as desired, can be kept in the fridge in an air-tight container for 5-7 days, if they last that long! I’ve not tried freezing them.
There we go, super simple right? I hope they make a couple of mornings easier for you this week ❤️
What’s your favourite breakfast recipe? Leave me a comment! Follow me on Instagram for more vegan family foodie inspiration.