Next weekend we are off to a festival and as we want to travel as lightly (and cheaply) as possible, I’ve been thinking, no obsessing about what food to take.
As Jonny’s breakfast is normally milky porridge (off the menu for me) and mine is poached eggs (way too much cooking equipment needed) I decided to check out the breakfast bars in the supermarket.
Yeah, well I won’t be buying those. I like to be able to pronounce the ingredients in my food, and most of them seemed to have milk in anyway.
So I went back to the drawing board and started playing round with a new oaty fruity recipe.
Normally it takes 2 or 3 attempts to get a recipe good enough to share with you guys, but this time, the first batch out of the oven was perfect! And whilst they are probably a little too high in sugars & fat to be eaten everyday, they are certainly acceptable for high days & holidays. And I’m pretty sure festivals fall into both of those camps :)
I hope, if you give them a try, that you love them as much as we do.
And if you need a little more breakfast bar inspiration, check out this Healthy Flapjack recipe. They contain no added sugar or golden syrup, and very little butter. Oh, and they taste great too!
- 3 tablespoon golden syrup
- 1 tablespoon honey
- 2 tablespoon peanut butter
- 1 tablespoon black treacle
- 150 g butter
- 175 g dried apricots roughly chopped
- 50 g crystallised ginger finely chopped
- 100 g pecans roughly chopped
- 400 g oats
- Preheat the oven to 190/375/gas 5, grease a 18 x 30cm baking tin (don't worry if you don't have one this exact size, just adjust your baking times if it is much bigger or smaller)
- Heat the golden syrup, honey, peanut butter black treacle and butter in a large saucepan.
- When all is melted and well combined, mix in all the other ingredients and stir well until all of the oats are well coated.
- Tip out into the greased tin, level out then press down firmly with the back of a spoon.
- Bake for 20 minutes, or until the top is golden brown and smelling divine.
- Run a knife around the outside of the tin, loosening the sides, then score into squares (I got 16 squares, but you can make them any size you like). Let cool in the tin, then prise out of the tin to eat/store.
Tammy/Our Neck of the Woods says
They look really yummy! I love how thick and hearty they look. I think it’ll be the perfect breakfast for you guys while you are at the festival!
Jane Sarchet says
They should do the job hey? It’s just whether I can make them last past the 2nd day though!
Janie x
Bintu @ Recipes From A Pantry says
It is great when a recipe works first time. Enjoy the festival with your yummy bars.
Jane Sarchet says
Thanks Bintu, I can’t wait!!!
Janie x
Lizzy (Good Things) says
What a perfect idea… always best to bake your own… xo
Jane Sarchet says
Ooh absolutely, not sure what I was thinking to be honest Lizzy!
Janie x
Jacqueline Meldrum says
They look wonderful and I love the flavours you have added. I often add banana or grated carrot to my flapjacks. I’ve never added treacle though, so I will have to try that next time.
Jane Sarchet says
Now that’s interesting Jac, cos I’ve never added carrot to a flapjack before! There’s always more food to be tried :)
Janie x
Elmo says
Hi there! I could have sworn I’ve been to your blog before
but after browsing through many of the posts I realized it’s new to me.
Anyways, I’m certainly happy I came across it and
I’ll be book-marking it and checking back frequently!
Jane Sarchet says
Hi Elmo, glad you made it! Hope you have a great festive season.
Janie x
Vanesther - Bangers & Mash says
Oh yes please! These look very, very good. I could eat this any time of day! Great entry for this month’s Spice Trail – thanks for sharing :)
Jane Sarchet says
You’re more than welcome! Enjoy :)
Janie x