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Keep these breakfast bars in your fridge and they're the perfect bite for your morning dash. Loaded with energising bananas, dates and oats they're just what you need to make it Monday to Friday.
Makes 12-15, Prep: 15 mins | Cook: 2 mins (optional)
Made this recipe for a friend who's not eating refined sugar. I adapted the recipe by using a mix of nuts rather than Brazil nuts and using allspice rather than cardamom. (Oh, and I toasted the chopped nuts before adding them.) At the final prep stage, I felt that the mix was too sticky, so I added another 20g or so of porridge. It also didn't taste quite sweet enough for my taste, so I added two more dates, finely chopped, and another swig of vanilla extract. After 45 minutes in the freezer, it was easy to cut the slab into squares which I've transferred to the fridge. As other people have pointed out, the oil makes for rather a greasy bar. But the flavour makes up for it. Next time, I might toast more seeds and coconut and sprinkle them on the bottom of the lined tin, so that the bars are covered in seeds from both sides.
Very nice healthy alternative that my toddler loved. I will definitely make them again!
These are lovely! The most tricky bit is blitzing the hazlenuts with the coconut oil - thought it would break my nutribullet and the coconut oil kept sticking. But they are really tasty, you can identify all the flavours and mine lasted for a week in the fridge. Great alternative to sugary treats and for someone that doesn't like dates a bit of a revelation!
Disappointing. Too fatty, and if not eaten straight from the fridge the coconut oil softens and makes an unpleasantly greasy texture.