Start the day raring to go with these tasty, energy-packed bars!
No-bake breakfast bars
By Nicola Graimes
Makes 12 | Prep 10 mins | Cook 10 mins
100g (¾ cup) pecan nuts
40g (2 cups) wholegrain unsweetened puffed rice
40g (scant ½ cup) porridge oats
60g (½ cup) pumpkin seeds
2 tbsp ground flaxseeds (linseeds)
1 tbsp chia seeds
1 tsp ground cinnamon a pinch of sea salt
50g (½ cup) desiccated/dried unsweetened shredded coconut
75ml (⅓ cup) maple syrup
40g (⅙ cup) coconut oil
125g (½ cup) peanut butter (smooth or crunchy)
1 Put the pecan nuts in a large, dry frying pan (skillet) and toast over a medium-low heat for 4 minutes, turning once, until they start to colour and smell toasted. Tip the nuts into a bowl and leave to cool and crisp up.
2 Meanwhile, put the puffed rice, oats, pumpkin seeds, flaxseeds, chia seeds and cinnamon in a mixing bowl. Add the pinch of salt.
3 Once the pecans are toasted and cooling, tip the coconut into the frying pan and toast for a couple of minutes; keep an eye on it as it can easily burn. Tip the coconut into the mixing bowl with the puffed rice mixture. Break the pecans into large pieces and add to the mixing bowl and stir until everything is combined.
4 Gently heat the maple syrup and coconut oil in a small pan until melted. Remove from the heat and stir in the peanut butter. Pour the mixture into the dry ingredients and stir well until combined.
5 Tip the mixture into a 20cm (8in) baking pan, lined with clingfilm, leaving enough overhang to cover the top, and spread it out into an even layer using the back of a spoon (it helps to dampen the spoon). Fold the overhanging clingfilm over the top and chill in the fridge for at least an hour (or in the freezer for 30 minutes). When firm, lift out of the pan using the clingfilm to help, then cut into 12 bars. Store in an airtight container for up to 1 week.
NUTRITIONAL INFO
Calories (per serving) 264 | Total fat 20.6g Saturates 7.6g | Salt 0.18g | Sugar 6.4g Carbohydrates 16.7g | Protein 5.8g
Spiced fruit bars
By Nicola Graimes Makes 16 | Prep 15 mins plus chilling Cook none
115g (1 cup) roasted hazelnuts, roughly chopped
40g (scant ½ cup) jumbo rolled oats
125g (¾ cup) pitted dried prunes, chopped
70g (½ cup) soft dried apricots, chopped
1 tbsp chia seeds
2 tsp mixed/apple pie spice
1 carrot, about 50g (⅓ cup), finely grated
2 tbsp pumpkin seeds, roughly chopped
finely grated zest and freshly squeezed juice of
1 large unwaxed orange
1 Put 100g (¾ cup) of the hazelnuts in a food processor and blitz until finely chopped, then a
