Oat breakfast bars
|2 1/2 cup||oats|
|1/4 cup||cocoa nibs|
|50 g||pumpkin seeds|
|50 g||goji berries|
|1/4 cup||coconut oil|
|1/2 cup||coconut flakes|
|1 1/2 cup||almond milk|
Preheat the oven to 120°C and grease a large, deep oven-proof tray.
Place the oats, cacao nibs, pistachios, almonds, pumpkin seeds, goji berries, coconut oil and flakes into a large bowl. Mix to combine, then form a well in the centre.
Place one cup of almond milk in a small saucepan over medium-high heat. Add in the dates and stir occasionally until the milk is bubbling and the dates start to break down, forming a purée. Pour into the oat mixture and stir to combine.
Mash the ripe bananas and, using a hand blender, blend in the remaining half cup of milk to form a thick liquid. Mix this into the oat mixture until everything is evenly covered.
Press the mixture into the dish and bake for one hour, then turn the temperature up to 150°C and bake for a further 20 minutes or until the edges are nice and golden, but the mixture is still chewy. Remove and allow to cool slightly before slicing into 10 to 12 bars.
Recipe extract from Amy Hopkins lastest cookbook, Love Food. Follow Amy Hopkins on Instagram for more recipes.