Breakfast bars

It’s not a Greggs bacon roll, it’s better! (Kind of). Gluten free breakfast on the go can be a bit of a nightmare, but these gluten free breakfast bars are delicious and really quick to make. One batch will last you a couple of weeks too.

Ingredients:

1 x 400ml can light condensed milk

250g gluten free oats

75g dried coconut

125g seeds (e.g. pumpkin, sunflower)

125g nuts (e.g. almonds, pecans, walnuts)

100g dried fruit (e.g. raisins, cranberry)

Method:

  1. Preheat the oven to 140ΒΊC/275ΒΊF/Gas mark 1 and line a large rectangular baking tray greaseproof paper.
  2. Roughly chop your nuts or give them 10 seconds or so in the food processor. Add in the seeds for the last couple of seconds.
  3. Add the oats, coconut, nuts, seeds and fruit into a bowl.
  4. Pour the milk into a saucepan and place over a low heat. Heat for a couple of minutes until it loosens up in consistency, no need to bring it to the boil.
  5. Pour the milk into the bowl with all the other ingredients and stir well until the milk has covered everything.
  6. Spoon the mixture into the baking tray and spread evenly.
  7. Bake for 60 – 75 minutes until lightly brown on top.
  8. Lift onto a chopping board and allow to cool before slicing.
  9. You can make 24 small squares (6×4) or 12 larger rectangles (6×2).

 

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