While most days I try to sit down and enjoy a bowl full of goodness for breakfast, there are those mornings where even finding the time to breathe can be a struggle.
And I don’t think I’m alone! With three little ones and a business to run, it’s fair to say that life is something of a whirlwind most days.
In fact, I’ve had a few messages from people asking me for fast, easy breakfasts to just “grab and go”. While I’m planning on creating a whole lot more, I got the idea for these No-Bake Granola Breakfast Bars from my boys.
The three of them love nothing more than oaty, fruity cookies, and they’re all huge nut butter fiends, too. So, after thinking about it, I decided to create these in their honour (and in honour of busy women everywhere!).
Super simple to create and minimal effort, these delicious little bars are incredibly easy and perfect for those manic mornings. Although they do soften and melt a little when they’re out of the fridge, you can still race out of the door with one in your hand (coffee in the other) and eat on your way to work.
As you can see from these pictures, they’re also incredibly toddler-friendly too. So much so that mine call them cookies! And that’s always a winner when you have kids, right?
The final beauty of these is that they’re so versatile. You can toss in all sorts of ingredients, and they’ll work. Puffed brown rice is great in place of millet or oats, while you can up the dessicated coconut, toss in raisins instead of blueberries, or whatever takes your fancy!
I hope you enjoy them,
No-Bake Breakfast Bars (Vegan)
- Makes 6-8
- 3/4 cup + 2 tbsp cashew or almond butter (can also use sunflower seed butter for nut-free)
- 1/2 cup Lucy Bee coconut oil
- 1/3 cup + 2 tbsp brown rice syrup
- 1 tsp vanilla paste
- 1 1/4 cup jumbo oats
- 1 cup millet flakes (you can switch for more oats)
- 1/2 cup dessicated coconut
- 1/2 cup tigernut meal (or use almond meal)
- Handful mixed seeds (I used pumpkin and sunflower)
- Two handfuls dried blueberries (I used Urban Fruit)
- 2 tbsp chia seeds
- 100g dark-chocolate chips
- Line a brownie tin with baking paper, then set aside. Gently melt together your nut butter, coconut oil and brown rice syrup, stirring until smooth. Stir in the vanilla paste and set aside to cool (this step is important, else you’ll end up with melted chocolate chips!).
- In a large bowl, tip in the dry ingredients, then stir in the wet ingredients until completely combined. Spoon into the brownie tin, pressing down with the back of a spoon to flatten. Place in the fridge to set overnight, then cut into “bars” and enjoy. Eat immediately, or store in the fridge until ready to devour!