Homemade Breakfast Bars: Quick Recipes for Busy Mornings

Bars

• 200 g dates previously soaked in water for 1–2 hours
• 6 tablespoons coconut oil
• 60 g dark chocolate
• 100 g toasted almonds chopped
• 100 g rolled oats
• 30 g chia seeds
• 30 g sunflower seeds
• 20 g quinoa puffs
• 70 g dried cranberries
• 30 g goji berries
• 1 tablespoon cacao powder
• 1 tablespoon date syrup optional, for extra sweetness

Extra

• 100 g dark chocolate for dipping, optional

• Line a 20 x 20 cm square pan with baking paper.
• In a large bowl, combine the dry ingredients: toasted almonds, rolled oats, chia seeds, sunflower seeds, quinoa puffs, cranberries, goji berries, and cacao powder.
• Melt the dark chocolate over low heat in a medium pot, stirring until smooth.
• Drain the soaked dates and place them in a blender. Pulse until they form a thick, sticky paste.
• Add the date paste, melted chocolate, and the coconut oil to the bowl with the dry ingredients. Mix thoroughly until everything is well combined. A hand mixer or sturdy spoon works fine.
• Press the mixture firmly into the prepared pan to compact it evenly. Refrigerate for a couple of hours until set.
• Lift the set block from the pan and cut into bars or squares.
• If desired, dip the bars in additional melted dark chocolate and allow them to set before serving.