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–+ servings
The Perfect Grab-and-Go Fruit and Nut Breakfast Bar – vegetarian recipe
Stav Kogan

The Perfect Grab-and-Go Fruit and Nut Breakfast Bar

A wonderfully chewy, dense, and wholesome fruit and nut breakfast bar, perfect for a grab-and-go breakfast. Simple to make and easily customizable for a satisfying start to your day.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 BARS
Calories: 285
Ingredients Method Nutrition

Ingredients
  

  • Unsalted butter or sunflower oil, for the tin
  • 50g (1.76 oz) / ½ cup rolled oats
  • 15g (0.53 oz) / 2 tbsp desiccated coconut
  • 40g (1.41 oz) / ⅓ cup hazelnuts, chopped
  • 40g (1.41 oz) / ⅓ cup walnuts, chopped
  • 40g (1.41 oz) / ¼ cup peanuts, chopped
  • 150g (5.3 oz) / 1 cup pitted dates, chopped
  • 1 tsp (5 ml) bicarbonate of soda
  • 50g (1.76 oz) / ⅓ cup + 1 tbsp buckwheat flour
  • 25g (0.88 oz) / ¼ cup dried cranberries
  • 25g (0.88 oz) / 2½ tbsp raisins
  • 50g (1.76 oz) / ⅓ cup dried apricots, chopped
  • 50g (1.76 oz) / ¼ cup candied mixed peel
  • 1 ripe banana, mashed
  • 2 tbsp (30 ml) honey
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 tsp (5 ml) baking powder
  • pinch of sea salt
  • To make these bars vegan, simply replace the 2 tablespoons (30 ml / 1 fl oz) 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.

Method
 

  1. Preheat your oven to 165°C (325°F) / 145°C fan / gas mark 3.
  2. Grease a 26 x 12cm (10 x 5 inch) loaf tin with butter or oil, then line the base and sides with baking parchment.
  3. 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.
  4. Toss with a spatula every 5 minutes to ensure they toast evenly without burning.
  5. While the nuts are toasting, pour 150ml (5.1 fl oz) of water into a small saucepan.
  6. Add the chopped dates and bicarbonate of soda.
  7. 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.
  8. In a large mixing bowl, combine the warm date purée with all the remaining , including the toasted oats, coconut, and nuts.
  9. Stir everything together until thoroughly mixed.
  10. Spoon the mixture into your prepared loaf tin, pressing it down firmly and evenly.
  11. Bake for 30–40 minutes, or until the top is golden and the bar is firm to the touch.
  12. Let the bar cool in the tin for 10 minutes before carefully turning it out onto a wire rack to cool completely.
  13. Once cool, use a sharp knife to cut it into 8 thick slices.

Nutrition

Calories: 285kcalCarbohydrates: 46.8gProtein: 4.7gFat: 10.4g

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