Delicious gluten and dairy free Coconut & Almond Breakfast Bars. The perfect recipe to batch make at the weekend for a grab-and-go breakfast during the week!
Breakfast time for most family’s is a rushed and stressful affair. It’s definitely that way in my house! Unless I have some pre-made options available, I invariably fall back on just serving up some cereal and toast.
These Coconut & Almond Breakfast Bars are great as you can make them in advance and then store in the fridge or freezer for quick and easy breakfasts during the week. They can even be eaten on the go; perfect for teenagers who don’t have time to stop and eat!
These bars are soft, almost like a baked porridge bar so they are perfect for younger kids without many teeth. If you want to serve them to babies under 12 months then leave out the honey.
These bars are packed with porridge oats which are great for slow-releasing energy and are full of fibre too. They are sweetened with bananas and just a little honey and contain healthy plant-based fats from the almond butter and coconut milk.
Substitutions
1. If you don’t like or are allergic to bananas then you can swap them for apple sauce instead. About 250g should be the equivalent of 2 bananas.
2. If you want to reduce the fat content then you can use light coconut milk instead of full fat.
3. The almond butter can be swapped for any kind of nut butter or sunflower butter if you want to make it nut-free.
4. I haven’t tried to make this recipe with an egg substitute. Let me know if you try and it works!
5. The honey can be replaced with maple syrup or any other liquid sweetener.
If you make this or any other recipe of mine I would love to see a picture on Instagram. You guys have been tagging me or sending me direct messages and I am loving seeing your creations!
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Coconut & Almond Breakfast Bars
Prep Time: 4 mins- Cook Time: 25 mins
- Total Time: 29 minutes
Yield: 9 1x
Category: Breakfast
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Pin RecipeDescription
Delicious gluten and dairy free Coconut & Almond Breakfast Bars. The perfect recipe to batch make at the weekend for a grab-and-go breakfast during the week!
Ingredients
- 2 medium bananas
- 1 tin (400ml) coconut milk
- 100g almond butter
- 2 medium eggs
- 1 tbsp honey or maple syrup
- 200g porridge oats
- 1 tbsp coconut flakes
Instructions
1. Preheat the oven to 180c fan and line a 9x9inch tin with parchment paper. 2. Mash the bananas and add to a large bowl. 3. Add in the coconut milk, almond butter, eggs and honey and mix with a spoon. 4. Finally add in the porridge oats and stir again until all the ingredients are well combined. 5. Pour the mixture into the tin and bake in the oven for 15 minutes. 6. Remove the tin from the oven and sprinkle the coconut flakes on top. Return to the oven for a further 10 minutes. 7. Allow to cool a little in the tin before transferring to a wire rack to cool completely. It is important to let these bars cool before slicing. 8. Cut into 9 squares and serve immediately or store in an airtight container in the fridge for up to 3 days.
Notes
- Use certified gluten free porridge to ensure they are completely gluten free.
- These bars can be kept in an airtight container in the fridge for up to 3 days. They can be eaten cold or warmed in the microwave or oven.
- They can also be frozen and left to defrost overnight in the fridge.
Ruth says
I love this recipe. Such a doddle to make when cooking tea and my baby (1) eats them happily in the morning while I am rushing round getting her sisters ready for school and me to work. Love the quantities (no left over half can of coconut milk that I dont know what to use it for) love that I can freeze it. Nutrious porridge for busy mornings. Quite partial to them myself too.
★★★★★