I can go from one extreme to the other for breakfasts. One day it can be overnight oats with berries, almond milk and a sprinkling of cinnamon or superfood powder, the next it can be a slice of cake! These are the perfect in between for me, they satisfy my sweet tooth, yet have no refined sugar, no butter and the addition of a nut butter gives them a protein boost.
Ingredients:-
225g porridge oats
50g almonds, skin on
60g mixed seeds
60g raisins
50g Rice Krispies
100g maple syrup
100g peanut or almond butter
125g honey
Method:-
Lightly grease a 13x9in baking tray and line with cling film.
Pop the oats and almonds in a food processor and blend until fairly well broken down. They wont stick together if they're too chunky.
Then tip into a large bowl then add the seeds, raisins and Rice Krispies and mix.
Heat the maple syrup, peanut/almond butter and honey in a small saucepan over a medium heat until melted together.
Then pour this over the oat mixture then stir well making sure that all the oats are coated in the syrupy peanut buttery mixture.
Tip into the tin and spread out evenly using a spatula. Lay a sheet of cling film over the top, then press down firmly (I like to use the bottom of a glass to do this) to squash the mixture flat. Leave in the freezer for about an hour to harden.
Remove the top layer of cling film, then tip out onto a board and cut into bars or squares, whichever takes your fancy.
To keep, layer them up between sheets of greaseproof paper and store in a sealed box in the fridge, they get super sticky so the greaseproof paper is a must!
I cant guarantee that these will last for a whole 5 days of breakfasts - that's all I'm saying!
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