No-bake Chocolate Cherry Breakfast Bars
I never have time for breakfast! These bars are a great on-the-go alternative and the kids love them in their lunch boxes. I usually use gluten free oats and vegan chocolate so they are allergy-friendly for my daughter.
Ingredients:
- 2/3 cup unsalted natural peanut butter or your favorite nut/seed butter
- 1/2 cup maple syrup (or you can use honey or coconut sugar)
- 1 tablespoon of coconut oil.
- 1 cup quick oats
- 1 cup old fashioned oats
- 1 cup of chopped pecans
- ½ – 1 cup dark chocolate chips
- 1 cup chopped dried cherries (you can swap this for your favourite dried fruit – dates are delicious!)
- 1/3 cup dessicated coconut
- 1 teaspoon vanilla essence
- Pinch of salt
Method:
- Line a 20cmx20cm square tin with baking paper and set aside.
- Plop your peanut butter, maple syrup and coconut oil into a large pot and stir over medium heat until mixture comes to a boil. Keep stirring, so it doesn’t burn!
- Turn the heat down to a simmer and stir for a couple of minutes – till it’s nice and thick.
- Remove from heat and add vanilla essence and salt.
- Fold in your two kinds of oats, your nuts, and dried fruit.
- The mix should have cooled a little by now, so throw in your chocolate chips and stir.
- Press mixture into your prepared tin and pop in the freezer for about an hour. Then you can slice into bars.
- Keep the bars in the fridge or you can store in an airtight container in the freezer.
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