• Rachel Mason

Breakfast on the go…

Breakfast quite literally means ‘break fast’ You’ve been asleep for hours and your body is in desperate need of refueling, which is why breakfast has long been considered one of the most important meals of the day. You also need to set yourself up for a day at work, going to the gym or any other activity.

For many people, this is easier said than done. That extra 10 minutes in bed, focusing on getting the kids ready for school or rushing to that spin session before work can often eat (excuse the pun) into your breakfast time.

This doesn’t need to mean you miss out on an important and healthy meal. Prepping something in bulk that’s available to have quickly at breakfast time means you have set yourself up for the day and give your metabolism a kick start!

We love this recipe for healthy oaty granola bars. Quick and simple to make and can be stored in an air tight container for up to 2 week.

Makes 20 granola bars.

Per bar

Cals - 173

Fat - 7.1g

Carbs 25g

Protein 3g


240g pitted dates

5 tbsp Coconut oil, melted

2 heaped tbsp nut butter

1 tsp Vanilla bean paste or extract

1 tsp bicarb (gluten-free)

1/2 tbsp lemon or lime juice

200g Oats (use gluten-free if you like)

50g Oat flour (or ground oats – do this yourself in the food processor before you do the dates)

50g gluten-free cereal such as puffed rice or quinoa.

2 tbsp Mixed seeds e.g. Chai seeds, sunflower, pumpkin etc

3 tbsp Coconut

5 tbsp Dried fruit


Heat oven to 170C fan/gas 5. Line a 20 cm 30 cm tin with parchment. Boil and kettle and soak the dates for an hour then drain, reserving 3 tbsp of the liquid. Put into a food processor with the melted coconut oil, vanilla, nut butter, lemon juice and the reserved soaking liquid and blend until you have a smooth paste. You may need to scrape down the sides a couple of times.

Tip the dry ingredients into a large bowl with a pinch of sea salt. Mix the bicarb with 1 tbsp boiling water and add to the date paste then quickly pour into the dry ingredients and mix until everything is coated. This will be a bit of an arm workout and it may seem like there isn’t enough paste to coat but if you keep working using a big spatula it eventually all gets coated.

Tip into your tin and flatten out with the back of a spoon and bake for 15 minutes. Cool for an hour then chill In the fridge for at least 2 hours before cutting into 5 long strips and then cut each into 4. Keep in the fridge (this stops them getting too crumbly) for up to 2 weeks.

Credit for this recipe to Lucy at 'Baking you Better'

Blog: clickhere

Instagram: @Bakingyoubetter

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