Healthy Grab-and-Go Breakfast Bars
These Healthy Grab-and-Go Breakfast Bars are made with wholesome ingredients to provide slow-release energy, healthy fats, fibre and natural goodness. Perfect for busy mornings, school lunchboxes or an energising afternoon snack, they're freezer-friendly and ideal for meal prep. Enjoy them as they are, or serve with a generous dollop of unsweetened Greek yoghurt for an extra protein boost.
Nutritional Profile
Why You’ll Love These:
- Almond meal provides healthy fats and plant protein to support brain, skin and heart health.
- Wholegrain oats are rich in soluble fibre, helping to support gut health and promote steady energy.
- Seeds (pumpkin and sunflower) are packed with healthy fats, fibre, magnesium and zinc to support energy production.
- Blueberries are naturally rich in antioxidants that help protect your cells from oxidative stress.
- Banana and Medjool dates provide natural sweetness along with potassium and fibre, making these bars satisfying without the need for refined sugar.
- Eggs contribute quality protein and essential nutrients.
- Mixed spice adds warmth and flavour while providing antioxidant-rich spices.
Ingredients
- 1 cup almond meal
- ¾ cup rolled wholegrain oats or quinoa flakes for a gluten-free option
- ¾ cup preservative-free shredded or desiccated coconut
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- ½ cup frozen organic blueberries
- 5 Medjool dates pitted
- ¼ cup preservative-free raisins or sultanas
- 2 eggs lightly beaten
- 1 medium ripe banana mashed
- 1 cup water
- 1 tsp mixed spice
Instructions
- Preheat your oven to 180°C (160°C fan-forced) and line a slice tin or baking tray (approximately 20 x 30 cm) with bleached free baking paper. Alternatively, line 8–10 large muffin holes with paper cases.
- Roughly chop the Medjool dates and place them in a small saucepan with the mashed banana, raisins (or sultanas) and water. Bring to a gentle simmer over low heat for 5–8 minutes, stirring occasionally, until the fruit has softened and the mixture becomes thick, sticky and gooey. Set aside to cool slightly.
- In a large mixing bowl, combine the almond meal, oats, coconut, sunflower seeds, pumpkin seeds and mixed spice. Gently fold through the frozen blueberries.
- Add the lightly beaten eggs to the cooled fruit mixture, stirring until well combined.
- Pour the wet mixture into the dry ingredients and frozen berries and mix well.
- Spoon the mixture into the prepared muffin cases or firmly press it into the lined baking tray.
- Bake for 18–20 minutes, or until lightly golden on top and firm to the touch.
- Allow to cool completely before lifting from the tray and slicing into 8 generous bars.
- Serving suggestion: Enjoy as they are, or serve with a generous dollop of unsweetened Greek yoghurt for a protein boost.
- Swap the rolled oats for quinoa flakes to make them gluten free.
- Replace the pumpkin or sunflower seeds with a mix of hemp seeds, LSA or ground flaxseeds.
- Swap dried fruit with diced apple or pears and leave the skin on for added fibre.
- Stir through chopped walnuts or pecans for added crunch.
- Swap blueberries for raspberries or chopped apple when they’re in season.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze cut into squares for up to 3 months.
- Simply thaw overnight or pop one into a lunchbox frozen, it’ll be ready to enjoy by morning tea.
This recipe is:
Health Benefits:
- Fatigue Support
- Hormone Balancing
- Energy Boosting
- Mood Balancing
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