Baked oat bars

By -
Freeze perfectly!

Baked Oat Bites: Makes 16 pieces or 6 portions to serve for breakfast

200g rolled oats (porridge oats)
40g pumpkin/sunflower seeds - optional or 2 tablespoons of milled seeds
25g chocolate chips or raisins (plus extra chips for the top)
3 tablespoon cocoa powder
1 teaspoon cinnamon
1.5 teaspoon baking powder
300ml milk of choice
2 eggs
1 tablespoon honey
1 ripe banana mashed or 1 apple peeled and grated

Preheat oven 180ºc fan.
Line a 20cm tin with non stick parchment paper.
Measure all the ingredients into a bowl, mix well.
Pour into the tin- add extra chocolate chips on top.
Bake for 20 minutes.
Leave to cool in the tin for 10. Then cut into bite sized pieces.

Storage: keep in an air tight container for up to 3 days.
Freezer: Once cooled, store in zip lock bags for 3 months in the freezer.

Defrost in the lunchbox overnight - or in the morning ready to go! 

Comments

Post a Comment

Popular posts from this blog

Chocolate rice crispie nests

By -
Ingredients 200g plain chocolate, broken into pieces 2 tbsp  golden syrup 50g/2oz  butter 100g cornflakes / 90g rice krispies  36 mini  chocolate  eggs (Adj quantities from bbc) Method Line a 12-hole fairy cake tin with paper cases. Melt the chocolate, golden syrup and butter in a bowl set over a saucepan of gently simmering water (do not let the base of the bowl touch the water). Stir the mixture until smooth. Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.  (add more if you think there is too much chocolate left) Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.
Read more

Butternut squash and halloumi tray bake

By -
Serves 4 1 red onion, peeled and cut into wedges  500g butternut squash, frozen cubes preferred  3 garlic cloves, peeled and crushed  2 tsp olive oil  1 tsp paprika  300g dry orzo  700ml vegetable stock  250g cherry tomatoes  2 tbsp pesto  225g halloumi, cut into 2cm cubes  Sea salt and freshly ground black pepper   Directions:  1. Preheat oven to 200°C.  2. In a roasting dish, add onion, butternut squash, garlic, olive oil, paprika, salt, and pepper. Toss until coated. Bake for 30 minutes uncovered.  3. Add orzo, vegetable stock, cherry tomatoes, and pesto. Mix well and place halloumi cubes on top.  4. Bake for another 15-25 minutes until halloumi is golden and orzo is cooked through.   Prep Time: 60 minutes Kcal: 581 per serving Would be nice with some garlic bread https://www.tamingtwins.com/butternut-squash-and-halloumi-orzo-bake/
Read more