This breakfast bars recipe is a real life saver for me! I’m someone who needs to eat very regularly, otherwise I feel terrible and get very bad tempered! When I’m teaching, the day can be so rushed that I barely get a mouthful to eat at lunch, let alone a bite in between. In order to stop myself from feeling like I’m going to pass out on the bus on the way home, I’ve taken to always having a stash of these breakfast bars on me. One of these satisfies any hunger pangs and leaves me feeling human again!
I adapted the recipe from Nigella’s breakfast bars here.
Pick Me Up Quick Breakfast Bars
1 x 397 grams can condensed milk
250 grams rolled oats (not instant)
75 grams shredded coconut
100 grams dried cranberries
25 grams pumpkin seeds
75 grams raisins
50 grams chocolate chips
100 grams natural unsalted cashew nuts
Preheat the oven to 130°C/gas mark ½/250ºF, and oil a 23 x 33 x 4cm / 9 x 13 inch baking tin, or use a throwaway foil one.Warm the condensed milk in a large pan.
Meanwhile, mix together all the other ingredients and then add the warmed condensed milk, using a rubber or wooden spatula to fold and distribute.
Spread the mixture into the tin and press down with the spatula or the back of a spoon, to even the surface.
Bake for 1 hour, then remove from the oven and, after about 15 minutes, cut into four across, and four down to make 16 chunky bars. Let cool completely. I wrap some up individually in clingfilm to store in the freezer, and the rest I keep in a tin in the fridge to last a few days.
These bars really are great for when you want a snack on the go, or they’re lovely with a cup of tea and a sit down as a mid-morning break. Enjoy!