Fancy a change from your usual breakfast?
These breakfast bars are tasty, filling and yet made with really good healthy ingredients that mean they aren't packed full of the sugar and saturated fats you find in your normal breakfast bars.
Almond butter is a brilliant thing.
I use it in banana smoothies or on top of creamy cinnamon porridge.
These will keep well in an air tight container for about 3-4 days.
I made them for our road trip around Cornwall and they made an easy breakfast with a cup of tea when we crawled out of our tent.
2tbsp coconut oil
1tsp vanilla paste
50g desiccated coconut
125g porridge oats
70g flaked almonds
60g crystallised ginger
1 dessert spoon plain flour
Sprinkle of demerara sugar
Preheat the oven to 180 degrees C.
Measure out all your ingredients. Put the almond butter, coconut oil, honey and vanilla in a medium-sized saucepan over a low heat.
Once the ingredients have melted and combined, add the oats, coconut, flaked almonds, flour and finely chopped crystallised ginger to the pan. Stir thoroughly until all the ingredients are fully combined. Add a little extra honey if the mixture appears a little dry.
Spoon and even out the mixture into a greased and lined square baking tin and bake in the preheated oven for 15-20 minutes until golden brown.
Remove from the oven and allow to cool and set in the tin. Once cool remove from the tin and cut into long bars using a sharp knife.