On-the-run breakfast bars

On-the-run breakfast bars

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(17 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Makes 12 bars
No time for breakfast? Save time and money - make your own breakfast bars

Nutrition and extra info

  • Can be frozen

Nutrition: per serving

  • kcal245
  • fat17g
  • saturates7g
  • carbs20g
  • sugars11g
  • fibre3g
  • protein4g
  • salt0.16g
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Ingredients

  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp golden syrup
  • 85g demerara sugar
  • 140g porridge oat
  • ½ tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 50g desiccated coconut
  • 2 tbsp linseeds, slightly crushed
  • 1 tbsp sesame seeds
  • 100g chopped hazelnut
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

Method

  1. Heat oven to 160C/fan 140C/gas 3. Butter a 22cm square baking tin. Melt the butter, syrup and sugar in a pan. Pour in the oats, cinnamon, coconut, seeds and nuts, mix and pour into tin. Bake for 30-35 mins. Leave to cool for 5 mins, then cut into slices. Will keep for 1 week in an airtight container.

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Comments (31)

Foodmonster2's picture
5

I have made them a few times now, every time reducing the amount of butter and substituting it with more sunflower oil to reduce the saturated fats. It works fine till up to about 3/4 of oil and 1/4 of butter, any more oil makes the taste too oily in my opinion. I have also used honey instead of golden syrup and added some chopped up apricots and cranberries. Very delicious and nicely chewy.

sammessenger's picture

you could use some really good quality mild rapeseed oil/olive oil.

unclebubbles's picture

I used peanut butter instead of butter, honey instead of golden syrup and added 2oz bran and 2oz chopped ready to eat, dried apricots Then cooked at 130c for 45 minutes.
DELICIOUS and HEALTHY.

bremen's picture

I used 50g soft butter and then added 50g of apple puree (the one you buy in a jar). That worked fine.

cdibble1959's picture

I swapped 50g butter for 2 small very ripe bananas. I used soft brown sugar as i had no demerara and substituted mixed seeds for nuts and added some raisins. Result was fab, if a bit soft, and kids ate them all in their lunch boxes! Next time will add some dried apricots for sharpness and cook for few minutes longer. Cant wait!

loukes67's picture

the banana sounds great, but if you were to do so, how many bananas would you use when substituting for butter???

elleybulman's picture
5

Lovely recipe - i've made it with only 50g butter and then added chopped apricots instead. Also substituted the hazelnuts for mixed seeds (pine nuts, pumpkin seeds and sunflower seeds), the children love them, really yummy and quick to make.

juls28's picture
5

easy to make and very tasty, throw anything in them and it works

mcroft's picture

yummy and really quick to make as above i tried swopping half the butter with banana it worked - made another batch in the afternoon.

meiks80's picture
5

I swapped the butter for banana and added some dried apricot pieces. These were lovely and much less fat and kcals. They were alot softer than with butter but still had the crunch of the nuts

meiks80's picture
5

These are lovely and pefect for a quick breakfast - does anyone have any suggestions to make these lower in fat as 7g of sat fat is quite a lot. I would also like to put some dried fruit in which I think would be really nice.

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