The Perfect Grab-and-Go Breakfast!
Tired of hectic mornings? Meet your new best friend: the ultimate fruit and nut breakfast bar! With a wonderfully chewy, dense texture reminiscent of a classic fruit cake, these bars are the perfect solution for a wholesome and satisfying start to your day. They are incredibly simple to whip up and can be prepped on a Sunday, ready for the week ahead. Don’t be intimidated by the ingredient list! If you’re a keen baker, you’ll likely have most of these staples on hand. If not, this recipe is wonderfully forgiving. Feel free to get creative and substitute nuts and fruits, as long as you stick to the original weights. And while we call them breakfast bars, we won’t tell if you enjoy one as a cheeky afternoon pick-me-up!
Ingredients
• MAKES 8 BARS
• Unsalted butter or sunflower oil, for the tin
• 50g / ½ cup rolled oats
• 15g / 2 tbsp desiccated coconut
• 40g / ⅓ cup hazelnuts, chopped
• 40g / ⅓ cup walnuts, chopped
• 40g / ¼ cup peanuts, chopped
• 150g / 1 cup pitted dates, chopped
• 1 tsp bicarbonate of soda
• 50g / ⅓ cup + 1 tbsp buckwheat flour
• 25g / ¼ cup dried cranberries
• 25g / 2½ tbsp raisins
• 50g / ⅓ cup dried apricots, chopped
• 50g / ¼ cup candied mixed peel
• 1 ripe banana, mashed
• 2 tbsp honey
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• 1 tsp baking powder
• pinch of sea salt
Instructions
1. Preheat your oven to 165°C / 145°C fan / gas mark 3. Grease a 26 x 12cm (10 x 5 inch) loaf tin with butter or oil, then line the base and sides with baking parchment.
2. Spread the oats and desiccated coconut on one non-stick baking tray, and all the chopped nuts on another. Toast in the preheated oven for 10–20 minutes, or until fragrant and golden brown. Toss with a spatula every 5 minutes to ensure they toast evenly without burning.
3. While the nuts are toasting, pour 150ml of water into a small saucepan. Add the chopped dates and bicarbonate of soda. Set over a medium heat for about 5 minutes, until the water has mostly evaporated and the dates are very soft. (Don’t be alarmed if the bicarb turns the dates a dark green colour – this is normal!) Use a hand-held blender to blitz the mixture into a smooth purée.
4. In a large mixing bowl, combine the warm date purée with all the remaining , including the toasted oats, coconut, and nuts. Stir everything together until thoroughly mixed.
5. Spoon the mixture into your prepared loaf tin, pressing it down firmly and evenly. Bake for 30–40 minutes, or until the top is golden and the bar is firm to the touch.
6. Let the bar cool in the tin for 10 minutes before carefully turning it out onto a wire rack to cool completely. Once cool, use a sharp knife to cut it into 8 thick slices.
Nutritional Information
• Packed with fibre from oats and dried fruit, healthy fats from nuts, and natural energy from dates and banana, these bars are a wholesome way to start your day. They’re a great source of essential minerals like magnesium and potassium, providing slow-release energy to keep you going until lunch.
Pro Tips
• To make these bars vegan, simply replace the 2 tablespoons of honey with maple syrup or agave nectar.
• If you aren’t aiming for a gluten-free result, you can substitute the buckwheat flour with an equal amount of plain or whole wheat flour.
• Feel free to customize! Swap the nuts and dried fruits for your favourites, like pecans, almonds, or dried cherries, just keep the total weight the same to maintain the perfect texture.
• These bars store wonderfully. Keep them in an airtight container at room temperature for up to a week. They also freeze beautifully for a quick snack on the go.
FAQ
Q: Can I make these vegetarian breakfast bars vegan
A: Yes, absolutely! This recipe is easily adapted for a vegan diet. Simply replace the 2 tablespoons of honey with an equal amount of maple syrup or agave nectar to make them fully plant-based.
Q: Are these fruit and nut bars gluten-free
A: This recipe uses buckwheat flour, which is naturally gluten-free. To ensure the final bars are 100% gluten-free, you must use certified gluten-free rolled oats, as standard oats can be subject to cross-contamination with wheat during processing.
Q: How can I add more protein to these vegetarian bars
A: These bars already provide protein from hazelnuts, walnuts, and peanuts. For an extra protein boost, you could swap 50g of the dried fruit for an equal weight of protein-rich seeds like pumpkin or sunflower seeds. You could also try substituting some of the nuts for almonds.
Q: How long do these homemade breakfast bars last
A: These bars store wonderfully, making them perfect for weekly meal prep. Keep them in an airtight container at room temperature for up to a week. They also freeze beautifully for a long-lasting, quick snack on the go.
