These breakfast bars contain oats. Oats are frequently contaminated with gluten and also contain a protein that some people react to. But if you’re only mildly gluten intolerant these might be perfect for you. Or you can substitute another gluten free flour if you really do need to avoid gluten altogether.
I like to grind up all the ingredients to a fine powder or paste but that’s just my preference.
Breakfast bars
Ingredients
1½ cups rolled oats (ground or whole – your choice)
1 cup desiccated coconut
½ cup LSA* (freshly ground if possible
1½ cups mixed seeds and nuts (sesame, sunflower and/or pumpkin seeds, pistachios, whatever you want – just make sure they are unsalted)
½ cup chopped dried fruit (sultanas, currants, dates, apricot)
150g butter (preferably organic)
Method
- Grease and line a 3cm x 16cm x 28cm oblong baking tray with baking paper.
- Toast the rolled oats, coconut, seeds and nuts in an unoiled frying pan over medium heat, stirring constantly, for eight to 10 minutes or until golden. Transfer to a large bowl and set aside to cool. Stir in the dried fruit.
- Melt the butter in a small saucepan over medium heat. Add to the toasted dry ingredients and the LSA stir until well combined.
- Spoon the mixture into pan and use a spatula or large metal spoon to press down the mixture firmly. Allow to cool, then cut into squares or bars. Makes 12 serves.
Great for breakfast on the run, or I add choc chips and we have them after dinner sometimes too!
