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Fruit & Nut Breakfast Bars

Fruit & Nut Breakfast Bars

These @rebeccawilsonfood no-added-sugar bars are great for the whole family. You can enjoy on the go, or we like it for breakfast with a dollop of yogurt.

Add a drizzle of honey (1yr+) or maple syrup if you want add b it of extra sweetness.
> 60g soft dried prunes
> 70g dried apricots
> 200g porridge oats
> 80g rice crispies or cornflakes
> 60g nuts, finely chopped (You can buy bags already chopped)
> 90g apple puree (You can buy pouches or use your own if you have some)
> 50g nut butter (I used peanut butter)
> 2tsp vanilla extract
> 100ml milk
> 100g unsalted butter

I used whole oats and cereal, which can be a bit crumbly as a bar. You could blitz in the blender and chop the dried fruit up smaller for a smoother bar.

1. Preheat the oven to 190 degrees celsius and grease a 20cm square tin. I used a silicone one, so no need to grease. You can add a strip of baking paper at this point to help you remove the bake from the tray.
2. Chop the prunes and apricots into about 1cm dice. (Chop even smaller for a smoother bar)
3. Put the chopped fruit into a mixing bowl.
4. Add the rest of the ingredients and give it a good stir.
5. Tip the mixture into the prepared tin and push down with the back of a spoon.
6. Bake for 15-20 mins until you can see the edges take on a bit of colour.
7. If you have added the paper, carefully remove and put on a chopping board before cutting. Let it cool (approx 10mins) before cutting into squares or bars.

Allergies – Nuts, wheat, dairy.

Store in an air tight container in fridge for 4-5 days. Can be frozen for up to 3 months. Defrost at room temp or blast in the microwave for 60-90 seconds.
Martha Oh My!
Practical | Modern | Sustainable | Safe