Honey and Peanut Butter Breakfast Bars
Servings
4bars
Servings
4bars
Ingredients
  • 5 wheat biscuitsany brand (e.g. Weet Bix)
  • 2tbsp desiccated coconut
  • 1/2tsp cinnamon
  • 1 bananasmall
  • 2tbsp honey
  • 1tbsp peanut butter
  • 1tsp coconut oilmelted
Instructions
  1. Preheat oven to 175C and line a loaf pan or similar with baking paper and set aside.
  2. Blitz the wheat biscuits, coconut and cinnamon and pour into a mixing bowl. Do not over blend, leave some texture.
  3. Now blitz the banana, honey, peanut butter and oil.
  4. Combine both mixtures and then press into prepared pan.
  5. Bake in the oven for 15 minutes.
  6. Allow to cool then cut into 4 bars.
  7. Store in an airtight container in the fridge for 4-5 days.
Recipe Notes

167 calories each

Print Recipe
Honey and Peanut Butter Breakfast Bars
Honey and peanut butter breakfast bars
Course Breakfast
Servings
bars
Ingredients
  • 5 wheat biscuits any brand (e.g. Weet Bix)
  • 2 tbsp desiccated coconut
  • 1/2 tsp cinnamon
  • 1 banana small
  • 2 tbsp honey
  • 1 tbsp peanut butter
  • 1 tsp coconut oil melted
Course Breakfast
Servings
bars
Ingredients
  • 5 wheat biscuits any brand (e.g. Weet Bix)
  • 2 tbsp desiccated coconut
  • 1/2 tsp cinnamon
  • 1 banana small
  • 2 tbsp honey
  • 1 tbsp peanut butter
  • 1 tsp coconut oil melted
Honey and peanut butter breakfast bars
Instructions
  1. Preheat oven to 175C and line a loaf pan or similar with baking paper and set aside.
  2. Blitz the wheat biscuits, coconut and cinnamon and pour into a mixing bowl. Do not over blend, leave some texture.
  3. Now blitz the banana, honey, peanut butter and oil.
  4. Combine both mixtures and then press into prepared pan.
  5. Bake in the oven for 15 minutes.
  6. Allow to cool then cut into 4 bars.
  7. Store in an airtight container in the fridge for 4-5 days.
Recipe Notes

167 calories each