I made these simple flapjack bars with a client yesterday - in fact a family who were wanting quick and easy breakfast options to grab pre-school. We wanted something high protein, high fibre to keep hungry tummies feeling full until lunchtime. The addition of tahini was inspired by the amazing Flavio at Charlton Manor School (primary school caterer of the year 2017!).
Breakfast bars - makes 12 bars
100g Ready to eat stoned prunes
3 tbsp Butter or coconut oil
250g Porridge Oats
1 1/2 tsp cinnamon
50g chopped almonds
50g cacao nibs
50g chia seed or pumpkin seed
50g sunflower seeds
4 tbsp tahini
3 tbsp honey
Instructions:
Chop prunes into small pieces. Melt butter or coconut oil with the tahini and honey and then in a large bowl add the remaining ingredients and mix everything together well.
Line a baking tray with greaseproof paper and press mixture into the tray with the back of a spoon. Refrigerate and chill for at least 2 hours - cut into squares or bars.
Keep in an air tight container (will keep for around a week).
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