Our oaty breakfast bars are perfect as my energy boosting breakfast after my morning cycle. They started life as the Peanut butter booster bars from River Cottage but I have tweaked these so that they are more like a flapjacks and filled with the things I like.
The oats help keep you from getting peckish before lunch and the dried fruits make them feel like a treat with your morning cuppa.
Ingredients for Eli’s breakfast bars
- 155g flora light
- 150g soft brown sugar
- 150g honey
- 300g porridge oats
- 150g dried fruit – I like cranberries and dates but you can add whatever you fancy
Add the flora, sugar and honey to a pot and stir it over a gently heat until it all dissolves.
Add the fruit and oats and mix together to combine, making sure all the oats are coated in the sugary syrup.
Empty this into a baking tray lined with grease-proof paper and using a spoon press it down into an even layer.
Bake in the oven at 160 degrees C for 35 mins, after 35 mins take the tray out and leave it to cool completely before cutting into bars.
It really is as simple as that.