Apple and date breakfast bars are healthy, quick and easy to make. Kids love them and they freeze well too – perfect for breakfast on the go.
Apple and date breakfast bars
Our morning routine used to be a little like this:
1 Hear the big boy is awake
2 Rush to kitchen to get milk cup ready to avoid tantrum
3 Get him up and give him his milk as soon as we hit the kitchen.
4 Happy baby while Mummy makes breakfast.
A while back, I made apple and date breakfast bars and had them sitting on the bench the next morning.
He had his milk in one hand but as soon as he saw the bars he starting pointing and yelling at them until I gave him one.
Fast forward and the milk was ditched (woohoo – we’re still working on the middle child) for food on waking.
Usually in the form of a muesli bar (homemade of course).
These days he’s gotten a bit fussier. It’s still my mission to get as many quick, healthy breakfast recipes up my sleeve as possible with a new baby around.
My apple and date breakfast bars were a serious winner. They make the most of the apples and pears that have just come into season (oh how I love a nice crunchy, sweet Gala apple).
I changed it up a bit from the original recipe. I added some extra goodies.
You could use different nuts or substitute them with seeds if you need them to be nut-free.
Can you freeze them?
These freeze really well and thaw on the bench in no time – although my big boy used to eat them straight from the freezer.
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- 1 ½ cups rolled oats
- ¼ cup wholemeal flour
- ½ cup dates, chopped
- ¼ cup sultanas
- ½ cup walnuts - processed to chop them up finely
- ½ tsp sea salt
- ¼ cup freshly-squeezed orange juice
- ¾ cup grated apple (skin on)
- ¾ cup grated pear (skin on)
- Pre-heat the oven to 160C(320F) fan-forced and grease and line a 20cm square baking tin.
- Line a separate baking tray with baking paper.
- Combine all the ingredients in a large bowl.
- Tip the mixture into the tin and spread out with a spatula then press firmly on top to compact the mixture.
- Bake for 25-30 minutes or until browned.
- As soon as you can without burning yourself, take the slab out of the tin and cut into 16 bars.
- Place the bars on the baking tray leaving a little gap between each one and bake for a further 15 minutes.
- Transfer to a wire rack to cool completely.
- Bars will keep for 3-4 days in an air-tight container in the fridge or can be frozen (I just threw them in a zip-lock bag).