Caitriona Redmond's Fruity Breakfast Bars

breakfast bars

“Perfect for grabbing ‘on the go’ these fruity breakfast bars are a hit with all ages in my family, including the fussy teen who claims she doesn’t like eating breakfast.” 

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 12 people

Preparation

Preheat your oven to 190 degrees Celsius (fan oven 180 degrees). Combine the dry ingredients in a large bowl and set to one side.

Place the butter, sugar, and honey into a saucepan and heat on low until all the ingredients have melted into a syrup. Turn off the heat.

Peel and grate the apples, and peel and mash the bananas. Pour the warm syrup over the dry ingredients, add the grated apple and mashed banana, then stir until well combined.

Press the mixture into a lightly greased large non-stick baking tin. Bake in the preheated oven for 30 minutes or until golden brown on top. Allow to cool completely before removing from the tin and slicing, then serving.

Ingredients

300g oats
50g raisins
50g sunflower seeds
50g pumpkin seeds
200g butter (use coconut oil if you’d prefer)
50g sugar
4 tablespoons honey
2 apples
2 ripe bananas

Ingredients

300g oats
50g raisins
50g sunflower seeds
50g pumpkin seeds
200g butter (use coconut oil if you’d prefer)
50g sugar
4 tablespoons honey
2 apples
2 ripe bananas

Preparation

Preheat your oven to 190 degrees Celsius (fan oven 180 degrees). Combine the dry ingredients in a large bowl and set to one side.

Place the butter, sugar, and honey into a saucepan and heat on low until all the ingredients have melted into a syrup. Turn off the heat.

Peel and grate the apples, and peel and mash the bananas. Pour the warm syrup over the dry ingredients, add the grated apple and mashed banana, then stir until well combined.

Press the mixture into a lightly greased large non-stick baking tin. Bake in the preheated oven for 30 minutes or until golden brown on top. Allow to cool completely before removing from the tin and slicing, then serving.