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Scrumptious gluten and dairy free Coconut & Almond Breakfast Bars. The right recipe to batch make on the weekend for a grab-and-go breakfast through the week!

Coconut & Almond Breakfast Bar

Breakfast time for many household’s is a rushed and annoying affair. It’s undoubtedly that means in my home! Until I’ve some pre-made choices accessible, I invariably fall again on simply serving up some cereal and toast.

These Coconut & Almond Breakfast Bars are nice as you can also make them prematurely after which retailer within the fridge or freezer for fast and simple breakfasts through the week. They’ll even be eaten on the go; excellent for youngsters who don’t have time to cease and eat!

These bars are mushy, nearly like a baked porridge bar so they’re excellent for youthful youngsters with out many enamel. If you wish to serve them to infants below 12 months then miss the honey.

Coconut, Almond & Oat Breakfast Bar Recipe

These bars are full of porridge oats that are nice for slow-releasing power and are filled with fibre too. They’re sweetened with bananas and just a bit honey and comprise wholesome plant-based fat from the almond butter and coconut milk.

Substitutions

1. Should you don’t like or are allergic to bananas then you possibly can swap them for apple sauce as an alternative. About 250g must be the equal of two bananas.

2. If you wish to cut back the fats content material then you need to use gentle coconut milk as an alternative of full fats.

3. The almond butter might be swapped for any form of nut butter or sunflower butter if you wish to make it nut-free.

4. I haven’t tried to make this recipe with an egg substitute. Let me know in the event you attempt to it really works!

5. The honey might be changed with maple syrup or some other liquid sweetener.

Should you make this or some other recipe of mine I’d like to see an image on Instagram. You guys have been tagging me or sending me direct messages and I’m loving seeing your creations!

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Coconut & Almond Breakfast Bars


Description

Scrumptious gluten and dairy free Coconut & Almond Breakfast Bars. The right recipe to batch make on the weekend for a grab-and-go breakfast through the week!


Components

  •  2 medium bananas
  • 1 tin (400ml) coconut milk
  • 100g almond butter
  • 2 medium eggs
  • 1 tbsp honey or maple syrup
  • 200g porridge oats
  • 1 tbsp coconut flakes

Directions

1. Preheat the oven to 180c fan and line a 9x9inch tin with parchment paper.
2. Mash the bananas and add to a big bowl.
3. Add within the coconut milk, almond butter, eggs and honey and blend with a spoon.
4. Lastly add within the porridge oats and stir once more till all of the components are effectively mixed.
5. Pour the combination into the tin and bake within the oven for 15 minutes.
6. Take away the tin from the oven and sprinkle the coconut flakes on prime. Return to the oven for an additional 10 minutes.
7. Permit to chill a bit of within the tin earlier than transferring to a wire rack to chill utterly. It is very important let these bars cool earlier than slicing.
8. Lower into 9 squares and serve instantly or retailer in an hermetic container within the fridge for as much as Three days.

Notes

  1. Use licensed gluten free porridge to make sure they’re utterly gluten free.
  2. These bars might be stored in an hermetic container within the fridge for as much as Three days. They are often eaten chilly or warmed within the microwave or oven.
  3. They may also be frozen and left to defrost in a single day within the fridge.

Breakfast Bar made with oats, coconut milk and almond butter



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