There are two distinct categories of people. Those who eat breakfast and those who don’t. I love breakfast. It’s one of my faves (along with lunch, dinner, and supper), and my mood and work is considerably better when I have it. HOWEVER, I am time-poor in the mornings, largely through my own inefficiency and a long-term love affair with my bed. If I’m working in-house and need to be out of the door for 7.30am, I really don’t have ANY time to spare, and even if I’m working-from-home, I find it difficult to justify too long in the kitchen over reading the email pile up. SO, I’ve been getting a bit more organised at the weekend, and stocking up with fruit and yoghurts, and making these little fruit and oat breakfast bars that are easy to grab and go/eat.
They’re actually pretty healthy too, which wasn’t my main aim but is important to me at breakfast time because too much sugar in the morning makes me feel weird. The main ingredients are bananas, oats, dates, blueberries and raspberries, and they’re pretty tasty – though they take a bit of getting used to because the consistency isn’t as flapjack-y as you’d expect, owing to the teff flour I used, which on the upside, makes them good for gluten-free peeps. You can also use rice flour.
Above all, they’re easy to make and a batch will last you about two weeks if like me you’re having one in the morning and one more in the afternoon on a couple of hungry days. That’s plenty for two people, and doubling the recipe will make enough for a small family – but I’d recommend doing it in two batches rather than doubling the ingredients.
Scroll past the pics for my healthy breakfast recipe: blueberry and raspberry oat bar bites.
3 large bananas, chopped into chunks
8 dates (medjool dates are my preference and you can tell the difference, but it’s your funeral)
1/2 small mug unsweetened almond milk
1 tbsp vanilla extract
1 small mug oats
2/3 small mug teff flour
1/3 small mug ground almond
Preheat your oven to about 180.Put the banana chunks, dates, almond milk, and vanilla extract into a blender and whizz until smooth-ish. Then pour in the oats, teff flour, and ground almond and stir really well with a big wooden spoon.
Put the banana chunks, dates, almond milk, and vanilla extract into a blender and whizz until smooth-ish. Then pour in the oats, teff flour, and ground almond and stir really well with a big wooden spoon.
Line a baking tray with parchment and pour the mixture into the tray, smoothing it with a spatula to make sure it fills the tray and is level.
Push the blueberries and raspberries into the mixture, leaving generous gaps between each one.
Bake for 20 minutes, check it isn’t burning, and then bake for another 5-10 minutes until it looks golden and firm but springy.
Let it cool and then cut it into 12, wrap each bar individually in cling film, and store in the fridge.