Coconut & Almond Breakfast Bars
9 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 medium bananas
- 1 tin (400ml) coconut milk
- 100g almond butter
- 2 medium eggs
- 1 tbsp honey or maple syrup
- 200g porridge oats
- 1 tbsp coconut flakes
Method
- Preheat the oven to 180c fan and line a 9x9inch tin with parchment paper.
- Mash the bananas and add to a large bowl.
- Add in the coconut milk, almond butter, eggs and honey and mix with a spoon.
- Finally add in the porridge oats and stir again until all the ingredients are well combined.
- Pour the mixture into the tin and bake in the oven for 15 minutes.
- Remove the tin from the oven and sprinkle the coconut flakes on top. Return to the oven for a further 10 minutes.
- Allow to cool a little in the tin before transferring to a wire rack to cool completely. It is important to let these bars cool before slicing. 8. Cut into 9 squares and serve immediately or store in an airtight container in the fridge for up to 3 days.