You may remember from my last food post that I’m on a Spring detox. There’s only one thing that I like for breakfast on this diet other than a pile of berries on rye bread with honey and that’s porridge. However porridge is not the quickest to prepare and there is no way I am waking up early to slave away behind a hot stove. Also those 1 minute microwaveable pre-packaged porridge pots are exactly what I’m trying to avoid on this detox plan. That’s where my breakfast bars save the day.
They do disappear quickly but they’re packed with only good things so you can’t feel too guilty.
To make around 16 bars you’ll need:
- 400g porridge oats
- 200g dried fruit (I picked a packet or dried strawberries, cranberries and goji berries)
- 200g tofu
- 100ml sunflower or coconut oil
- 3 tbsp agave syrup or honey
Start by preheating the oven to 190C/gas mark 5 and lining a baking tray (18cmx25cm) with greaseproof paper.
Then stir all the ingredients together thoroughly so that everything is covered in a sticky glaze and spread out evenly in the baking tray.
Score out lines in the mix before placing in the oven for 25 minutes as this will make it easier to break apart once they’re cooked.
When the mixed turns golden remove from the oven and let it cool slightly before cutting into pieces. Store in an airtight tin which should keep your breakfast fresh for the whole week. Grab and go.