While a ‘breakfast bar’ may seem like a healthy option, they’re often loaded with artificial ingredients and refined sugars, which all mean we’re usually hungry again within an hour or so, and therefore reaching for something not-so-healthy.
Breakfast is indeed an extremely important meal of the day, although I understand that many people either just don’t feel up to eating a large amount early in the morning, or there’s just ‘no time’, so it’s important that any kind of on-the-go food will actually keep us going.
These bars are perfect for taking with you to work or on a day out in the (mostly) lovely Summer weather. They’re absolutely full of healthy and natural ingredients, and will keep you full and satisfied for a substantial amount of time.
Brilliant as an on-the-go breakfast, or a satisfying mid-morning or afternoon snack. This recipe is also no-bake, so all you need to do is follow the guidelines and store in the fridge until you’re ready to eat!
Makes around 18-20 small bars
- 2 cups dates + 1 big handful
- 1 cup oats
- ½ cup rye flakes (or another type of grain like quinoa flakes, but more oats will work too)
- ½ cup buckwheat groats
- 4-5 big tbsp. peanut butter (or other nut butter of your choice)
- ½ cup honey
- 1 tsp vanilla extract
- Pinch of pink Himalayan salt or good quality sea salt (optional)
1 handful each of the following (or whatever you have available):
- pumpkin seeds
- sunflower seeds
- In a food processor or blender, pulse the dates until they form a dough-like consistency.
- Once all the bits of dates have broken up, roll the mixture into a ball and place in a bowl to one side. You may need to scrape down the sides of the blender a couple of times while pulsing the dates….
- Toast your oats, rye and buckwheat lightly in a dry pan (this often gives a deeper taste and a firmer texture to the flakes). I toasted the grains separately, but if you have a pan big enough you could toast them all at the same time.
- Once toasted, add your grains, seeds, raisins and nuts to the bowl with the dates and set to one side.
- Place the peanut butter and honey in a pan and warm over a low heat so they soften and mix together well.
- Pour this ‘melted’ mixture over the other ingredients in the bowl, and mix together well.
- ** I used my (very clean) hands to mix this all together, as it makes it easier to break up the dates and firm everything together well. You also get the added benefit of tasting the mixture off your hands afterwards and just doing the very important job of making sure it tastes ok….
- Once mixed and combined well, pack everything into a baking-paper-lined tin or dish. Make sure it’s pretty compact so everything sticks together.
- Cover and store in the fridge overnight to set.
- Once set, cut into pieces and store in an air-tight container for about a week (unless you end up eating them a little sooner, which is very likely….). Perfect to wrap up and share with friends or hungry yoga students!
“One should not attend even the end of the world without a good breakfast.”
– Robert A. Heinlein
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