Blueberry Breakfast Bars

This month’s wonderful and nutritious Nutrition Confidence breakfast recipe was formulated by registered dietitian, Julie Perks. See how creatively Julie combined these ingredients for a delicious “on the run” breakfast but also an ideal snack.

As much as I wanted to create a lovely crunchy breakfast bar, I kept making granola as nothing was sticking together so in the interest of ensuring success, I created this version which is both delicious and healthy and utterly fool proof! These can be made with store (and freezer) ingredients. They are then perfect to keep in the fridge or freezer for a quick breakfast on the run. Ideally obviously we would prefer you to be mindful of your meals and not eat “on the run” but also, we know life happens and these then help to ensure you don’t skip breakfast. Ideally enjoyed with some plain yoghurt for added protein where possible.

Serves 8

Ingredients:

• 1 ¾ cup rolled oats (210g)
• 2 TBSP ground flaxseed (10g)
• 1 TBSP cinnamon (7g)
• ½ tsp nutmeg (1g)
• ½ tsp ginger (1g)
• ½ tsp salt (2.5g)
• ½ cup mixed unsalted nuts (70g)
• ¼ cup pumpkin seeds (35g)
• ¼ cup honey
• 1 ¼ cup milk
• 2 cups blueberries (245g)

Instructions:

1. Preheat the oven to 180 degrees Celsius.
2. Mix the dry ingredients (oats, flaxseed, spices, salt, nuts, pumpkin seeds) in a large mixing
   bowl.
3. Then add in the honey and milk and mix well.
4. Allow to soak for 10-15 minutes.
5. Line a 20 x 20cm baking dish with baking paper (I used 2 pieces of baking paper going in
   opposing directions so it made it easier to remove after it has cooled).
6. Stir in the blueberries and pour into the baking dish.
7. Cook in the oven for 40 – 50 minutes until set.
8. Allow to cool completely then cut into 8 bars.

EXTRA: You can make this bar vegan by swapping the milk for plant based milk of your choice (soya milk will be most aligned with the protein content as shown in the nutritional analysis) and then substituting the honey for maple syrup or rice malt syrup.

Nutrition Information: Per serving
Energy: 1100 kJ Protein: 7,5g Carbohydrate: 34,7g of which, total sugars: 2,7g Fat: 11,6g, unsaturated fats 9,23g, Saturated fats 2,4g, Fibre: 5,4g Sodium: 171mg
*note, if you chose to cut into squares to make it a snack portion, then make 16 squares and it will halve the nutritional analysis.