Choc Almond Breakfast Bars
Servings
4serves
Servings
4serves
Ingredients
  • 6 wheat cereal biscuite.g. Weetbix
  • 1/2cup rolled oats
  • 50grams of butter
  • 2teaspoons cacao/cocoa powder
  • 1tablespoon flaked almonds
  • 2tablespoons sultanas
  • 1/2cup reduced-fat milk of choice
  • 2tablespoons honey
  • 1teaspoon cinnamon
  • cooking oil spray
Instructions
  1. Preheat oven to 180C and prepare a 20cm square cake tin, by lining with baking paper and lightly spray with cooking oil.
  2. Crush wheat biscuits with your hands. Combine with oats, almonds and sultanas in a mixing bowl.
  3. Melt butter and combine with cacao/cocoa, honey and milk.
  4. Pour milk mixture into dry ingredients, stirring well to combine.
  5. Press mixture into prepared tin and place in the oven for 20 minutes until firm.
  6. Cut into 8 bars. 2 bars is 1 serve.
  7. 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
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
Instructions
  1. Preheat oven to 180C and prepare a 20cm square cake tin, by lining with baking paper and lightly spray with cooking oil.
  2. Crush wheat biscuits with your hands. Combine with oats, almonds and sultanas in a mixing bowl.
  3. Melt butter and combine with cacao/cocoa, honey and milk.
  4. Pour milk mixture into dry ingredients, stirring well to combine.
  5. Press mixture into prepared tin and place in the oven for 20 minutes until firm.
  6. Cut into 8 bars. 2 bars is 1 serve.
  7. Store leftovers in an airtight container in the fridge for up to a week.
Recipe Notes

284 calories per serve