My parents visited recently from Scotland and brought us a new cookbook called ‘500 Vegan Dishes’ by Deborah Gray, which had lots of delicious recipes. These breakfast bars have been adapted from a recipe in her book. On their last visit, to meet their new grandson, I managed to convince them that in order to be around for a long time for their grandkids, a plant-based diet was the way to go. They have embraced it so much that this was the second copy of this book my mum bought.
I’m really excited about this recipe as its easy, delicious and full of really nutritious ingredients. The recipe says it will last for one week in an airtight container but the way my boys devoured them you would think they needed eaten the same day!!
Nutritious Breakfast Bars
This vegan recipe for breakfast bars is easy to make, delicious and full of really nutritious ingredients. A perfect snack for the kids to take to school!
- 75 g rolled oats
- 125 g whole wheat flour
- 125 g brown sugar
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- Pinch of ground nutmeg
- 4 tbsp sunflower seeds
- 4 tbsp shredded coconut
- 4 tbsp dried cranberries
- 1 tbsp flax seeds
- 1 tbsp sesame seeds
- 125 ml canola oil
- 3 tbsp apple juice
- Heat oven to 325°F (160°C) and line a 20 x 20cm baking tin with parchment paper.
- In a large mixing bowl, add all the dry ingredients and mix well.
- Create a well in the center of dry ingredients and add oil and apple juice, mix until thoroughly combined.
- Pour into baking tin and press down until an even layer is achieved.
- Bake in oven for 30 minutes or until golden-brown.
- Allow to cool slightly then cut into slices and try to keep some for longer than 1 day!!