If you find yourself rushing out in the mornings without managing a bite to eat, then Nigella Lawson’s breakfast bars could be the solution.
Best prepared ahead of the work week, Nigella Lawson’s recipe for breakfast bars produces 16 pieces, meaning it could feed up to three people in the mornings.
These perfect eat-as-you-go breakfast bars are the optimal morning bite for when you’re rushing out the door – or even if you aren’t.
Even if you’re not rushing around to get out of the house, they could make great snack options that you may want to savour with a cup of tea or coffee during the day (or evening).
Here’s how to make Nigella Lawson’s breakfast bars that are gluten-free and dairy-free, if you so wish them to be.
Breakfast bars
- Prep: less than 30 mins
- Cooks in: 10 to 30 mins
- Makes: 16 bars
Ingredients
- 250g medjool dates
- Two tsp ground cinnamon
- 75g goji berries
- 75g pumpkin seeds
- 150g brown flaxseeds
- 50g cocoa nibs
- 25g chia seeds
- 25g cornflakes (gluten-free if required)
- 100g organic porridge oats (gluten-free, if required)
Method
Preheat the oven to 180C (160C fan/gas four), and line the bottom and sides of a 20cm square tin with baking parchment.
Pit the dates and tear them with your fingers into a small saucepan, add the cinnamon, cover with 325ml of cold water, bring to the boil and let bubble for five minutes.
Turn off the heat, and beat with a fork until you have a rough purée.
Put all the remaining ingredients into a large bowl, add the date mixture and mix until everything is combined.
Squodge into your prepared tin and bake in the oven for 30 minutes, until firm and set, and golden on top and darker around the edges.
Leave to cool in the tin before cutting into sixteen pieces, or however you see fit.
