No bake breakfast granola bars are low calorie, nut free and so easy to make. They’re not only ideal as a quick grab breakfast, but as a healthy snack option during the day too!
There’s just so many good things to say about these no bake breakfast granola bars.
So let’s start by simply saying that they’re delicious.
Then, that they’re stuffed full of healthy seeds and fruit.
They have a fantastic chocolaty taste as well.
But for me, the very best thing is that I can make these at the weekend and I’ve got 12 healthy snack bars to last the whole week!
Folks, I love to see which of my recipes you click on the most and which ones receive the most comments.
So when I recently published my no bake almond oat bars, and you sent it right to the top of your favourite recipes where it remained for days after, I made a note to bring you a similar recipe as soon as possible.
Et voila! These no bake breakfast granola bars!
And, these are just so tasty!
Lady Lynne couldn’t wait to have one of these each day, choosing to have hers as a snack as opposed to having it for breakfast. But that’s why these bars are perfectly versatile!
When I took them in for a taste test at work, they went down equally well too.
I just stuck the box in the work kitchen with a label on it saying what they were and basically “help yourself” and on returning to the kitchen within the hour they were gone. I think that’s validation enough, don’t you? 😉
So, if you want to start the day with a really tasty, healthy “quick grab” chocolaty tasting breakfast snack, perhaps on your way to the gym, or dashing out of the house then this is exactly what you need to satiate your appetite!
Incidentally, I deliberately made these bars as a nut free recipe because a colleague at work has a nut intolerance and wasn’t able to enjoy the no bake almond oat bars recipe.
As I love to share my recipes, with everyone, I wouldn’t want anyone this time to miss out on some delicious home baking!
Here’s hoping you had a more exciting weekend than I did folks. Did you?
Basically after our usual Saturday morning trip to the gym, we returned to the house and then I more or less just shut myself in for the rest of the entire weekend!
Well, after the excitement and exhilaration of the previous weekend (I must be getting old 😉 ) with the Great Scottish Run , then a hectic week at work and still having to deal with that really annoying head cold, I decided it was time to chill and make a conscious effort to shift the “man flu”.
Not that it was a weekend spent lying in front of the TV, no, I was busying myself cooking away in the kitchen, photographing some new recipes and editing a whole raft of photographs of a recent hillwalking trip that needed done, in order to bring you those in a couple of weeks.
BTW, I’ve absolutely nothing against lying in front of the TV, it’s just I personally don’t feel that’s a weekend well spent. Nor am I one of those guys who’ll spend Saturday transfixed on the outcome of the football results. Again, nothing wrong with that, each to your own and all that sort of thing, it’s just I like to cook and do blog related things instead.
You know sometimes I think it’s “role reversal” in our household, in a traditional meaning, where the husband would go out to the football on a Saturday, whilst the wife might stay at home cooking the dinner? Well, Lynne went out with her friends on Saturday night, albeit not to the football though. And I stayed in and cooked dinner. Well at least for myself anyway. Lol.
- 100 g coconut butter
- 150 g smooth natural honey
- 100 g rolled oats
- 10 g wheat bran optional
- 35 g desiccated coconut
- 25 g cocoa powder
- 75 g pumpkin seeds
- 75 g sesame seeds
- 100 g chopped dried cherries / dried cranberries
- Line the bottom and sides of an 8x8 inch square baking tin with greaseproof / parchment paper.
- In a medium sized saucepan combine the coconut butter and honey together over a low heat.
- Remove the saucepan from the heat and stir in the oats, wheat bran, coconut, pumpkin seeds, sesame seeds and dried cherries.
- Scrape the mixture into the lined baking tin and flatten it out all over by pressing down with the tips of your fingers making sure you get right into the corners and the bottom of the tin is evenly lined.
- Refrigerate for 1 hour.
- Remove from the fridge. And holding the greaseproof paper, lift the hardened slab from the baking tin onto a cutting board and cut into 12 bars.
- Keep the granola bars in an airtight container in the fridge until required.
Replace the honey with date syrup to make these Vegan.
Folks, I’ve missed a couple of Tuesday’s with recipe posting.
They were there, they just couldn’t be completed in time, but I’m working on next Tuesday’s NEW curry recipe write up as we speak.
But anyway, that’s way than enough about me, so let’s hop on over to the Thursday link up with Amanda at Running with Spoons!
Catch you Tuesday folks with that new promised curry recipe, have a good one! 🙂
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