I have a confession to make: I am not a breakfast person. Even though I know that it is the most important meal of the day, breakfast has never really played much of a role in my morning routine and instead I fritter my time away in the morning, puttering around doing I really don't know what. No matter what time I get up I am always rushing out the door without lipstick, let alone breakfast.
Recently I have been working hard to change that and fit breakfast into my weekday schedule, recreating a take-away version of my favourite weekend breakfast (steel-cut oats with blueberries and maple syrup) with oatmeal to go stashed in my desk drawer at work.
I have also been experimenting with make-ahead breakfasts and last week I made baked egg cups with turkey sausage which were a huge hit. This week I decided to try Nigella Lawson's Breakfast Bars (Nigella Express: Good Food Fast) as an alternative to store-bought granola bars.
Chock full of oats, dried cranberries, coconut and seeds these bars are absolutely delicious but unfortunately too sweet for my morning taste buds (even though I cut back quite a lot on the amount of condensed milk in the recipe). Now I have these great snacks to munch on in the afternoons but no breakfast on the go for the week!
Cranberry Coconut Oat Bars
Adapted from Nigella Lawson's Breakfast Bars
Makes 16 bars
300 ml low fat condensed milk
2 1/4 cups rolled oats
1 cup unsweetened shredded coconut
1 cup dried cranberries
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup chopped nuts
Preheat oven to 250 degrees and line a 9x13 inch baking pan with aluminum foil.
Heat condensed milk in a large saucepan over medium-low heat until warm, then add all the other ingredients and stir until well combined.
Spread the mixture in the pan and press down. Bake for approximately 1 hour.
Allow bars to cool in the pan for 15 minutes before removing. Cut into 16 bars and allow to cool completely.