On-the-run breakfast bars

On-the-run breakfast bars

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(18 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, questions and tips

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hug5901
9th Apr, 2017
3.8
I could cut it like a bar as the picture shown. It was broken or crumbling, looks messy. Can any one have any idea to add something to bind it together. However, it is delicious.
sophieanderson's picture
sophieanderson
22nd Feb, 2017
These are lovely . After reading these comments I didn't add ANY sugar and instead of the nuts and seeds I added dates , pecans and raisins , delicious ❤
mrsh1985's picture
mrsh1985
14th Nov, 2015
5.05
Lovely recipe - these taste delicious. I had classic case of 'not the right ingredients but have already started' and I used sunflower seeds and pumpkin seeds. Also used mixed nuts as opposed to just hazelnuts. I'm going to try different things next time as it appears to be such a versatile recipe. I agree about the sugar - they are quite sweet and I think you could easily get away with half that amount.
ali1511
2nd Jul, 2015
Halved the sugar and didn't notice, next time will omit completely. I lined the tin with grease proof paper and buttered it, also leave it longer to cool. I used cashews as didn't have hazelnuts, also added dried cranberries instead of coconut. Each time I change it slightly, depending on what I have in the cupboard They were fine after 3 weeks - forgot there was one left!
joecooling
11th May, 2014
Who is in charge of adding these recipes to the low GI breakfast category. This is complete nonsense! Golden syrup is pretty much the worst you can eat in relation to Gi. Get real people! This is a breakfast I would avoid at any cost
nikkimac
7th May, 2013
4.05
so tasty and easy to make. they never last a week tho. yummy.
gingerchezy
12th Jan, 2013
3.05
Ah! Sorted, just let them cool for a bit longer and they harden up. I'm such a noob at baking.
gingerchezy
12th Jan, 2013
3.05
Just made these, they taste amazing... but are just a crumbly mess in the bottom of my tin :( I wonder what I did wrong...
mkmozgawa
18th Nov, 2012
3.05
I cut the butter and added some soy powder with water and a ripe banana instead, it tasted really good
lucyp1977
2nd Sep, 2012
I make these every week and use low fat olive oil spread instead of butter and honey instead of syrup. I miss out the cinnamon and the suggested seeds and replace halve the nuts with mixed seeds that you can buy in packets from the supermarket. I also add diced dried apple and cranberries- they are delicious warm, but just a nice throughout the week as a snack.

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