Do you tend to skip breakfast? Is starting the day with a good breakfast one of your resolutions for the new year? Well, I have the most amazing recipe that will quickly make you looooove the first meal of the day! And if you already love breakfast bars, trust me – after trying these ones you’ll never go back to the store-bought variety. Ever.
First things first, let’s give credit where credit’s due. I owe my discovery of homemade breakfast bars to Nigella. After trying her recipe a few times, I realised that it was the kind of bake I could easily tweak. So I started experimenting with different types of dried fruits and nuts and since last year these bars have become something I regularly prepare at weekends and enjoy with my morning cuppa throughout the week. Or often also as an afternoon snack if I find myself in need of an energy boost.
They only require about 10 minutes to prepare then in the oven for about one hour while you get on with other stuff. Totally stress-free recipe.
Plus they make the house smell so amazing (note to self: must remember this when we put our house on the market and have people over to view it).
Chewy and sweet, these coconut, berry and walnut breakfast bars present only one issue: they are incredibly addictive! So if you do give them a try, do not e-mail me complaining you can’t stop eating them – you have been warned!
Serves: 24 bars
- 250g rolled oats (not instant)
- 90g desiccated coconut
- 150g dried mixed berries, roughly chopped
- 75g walnuts, roughly chopped
- 100g mixed seeds
- 1 397g can of condensed milk
- Pre-heat the oven to 130C.
- In a large mixing bowl, combine the oats with the coconut, the berries, the walnuts and the mixed seeds then set aside.
- Pour the condensed milk into a small pan and warm it over low heat. You’ll see that the milk becomes more liquid as it gets warm and that’s exactly what we want. Be really careful not to let it boil or burn.
- Pour the warm condensed milk over the mixture and mix well using a rubber spatula.
- Line a baking tin (the one I used measures 32cm x 25cm and is approximately 2cm deep) with greaseproof paper and spread the mixture into it, using the spatula to press it down and even the surface.
- Bake in the oven for 1 hour and let it cool completely before cutting it into 24 bars. Pop them into an airtight tin or plastic container and they’ll keep for about a week.