nut and oat breakfast bars, these make a good base for changing the nuts and seeds but don't change the overall quantities or they will become crumbly
heat oven to 180*C
Spread the oat out on a baking tray and toast them for 7-10 mins, toast the hazelnuts and coconut in in the
same way
Tip toasted ingredients into a large bowl
Add everything else and mix thoroughly
line a 20x26cm tray with baking parchment and gently press the mixture down so that it is even
Bake for 25 - 30 mins
Allow to cool for 10 then mark out the bars then cut when completely cool
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 36 | ||
Calories from Fat: 28 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 43.4mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.3g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 36
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