Choc Almond Breakfast Bars
Course
Breakfast
Servings
4
serves
Servings
4
serves
Ingredients
6
wheat cereal biscuit
e.g. Weetbix
1/2
cup
rolled oats
50
grams
of butter
2
teaspoons
cacao/cocoa powder
1
tablespoon
flaked almonds
2
tablespoons
sultanas
1/2
cup
reduced-fat milk of choice
2
tablespoons
honey
1
teaspoon
cinnamon
cooking oil spray
Instructions
Preheat oven to 180C and prepare a 20cm square cake tin, by lining with baking paper and lightly spray with cooking oil.
Crush wheat biscuits with your hands. Combine with oats, almonds and sultanas in a mixing bowl.
Melt butter and combine with cacao/cocoa, honey and milk.
Pour milk mixture into dry ingredients, stirring well to combine.
Press mixture into prepared tin and place in the oven for 20 minutes until firm.
Cut into 8 bars. 2 bars is 1 serve.
Store leftovers in an airtight container in the fridge for up to a week.
Recipe Notes
284 calories per serve
Print Recipe
Choc Almond Breakfast Bars
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0
Rating:
0
You:
Rate this recipe!
Course
Breakfast
Servings
serves
Ingredients
6
wheat cereal biscuit
e.g. Weetbix
1/2
cup
rolled oats
50
grams
of butter
2
teaspoons
cacao/cocoa powder
1
tablespoon
flaked almonds
2
tablespoons
sultanas
1/2
cup
reduced-fat milk of choice
2
tablespoons
honey
1
teaspoon
cinnamon
cooking oil spray
Course
Breakfast
Servings
serves
Ingredients
6
wheat cereal biscuit
e.g. Weetbix
1/2
cup
rolled oats
50
grams
of butter
2
teaspoons
cacao/cocoa powder
1
tablespoon
flaked almonds
2
tablespoons
sultanas
1/2
cup
reduced-fat milk of choice
2
tablespoons
honey
1
teaspoon
cinnamon
cooking oil spray
Votes:
0
Rating:
0
You:
Rate this recipe!
Instructions
Preheat oven to 180C and prepare a 20cm square cake tin, by lining with baking paper and lightly spray with cooking oil.
Crush wheat biscuits with your hands. Combine with oats, almonds and sultanas in a mixing bowl.
Melt butter and combine with cacao/cocoa, honey and milk.
Pour milk mixture into dry ingredients, stirring well to combine.
Press mixture into prepared tin and place in the oven for 20 minutes until firm.
Cut into 8 bars. 2 bars is 1 serve.
Store leftovers in an airtight container in the fridge for up to a week.
Recipe Notes
284 calories per serve