These are very tasty, and, I do actually eat them for breakfast! Generally I make a double batch and freeze the majority after I’ve cut them into bars. If I want one in the morning I take a bar out the night before and let it defrost in the fridge.
I’m not sure if they make a healthy breakfast, but I always feel virtuous eating something with oats so I tell myself it is. And even if it’s not that healthy… well… everything’s relative and it surely wouldn’t be as bad as a danish, donut or fry up! (Not that I eat danishes or donuts for breakfast! And only the occasional fry up.)
I no longer know where I got the original recipe from (somewhere on the interwebs) and have made a couple of adaptations. Any dried fruit would work well, but I especially love the taste of the prunes in these bars.
175g (1/2 cup) honey
200g (2 cups) rolled oats
60g (1 cup) shredded coconut
1 teaspoon baking powder
3 tablespoons sesame seeds
200g (3/4 cup) pitted prunes, chopped
100g (2/3 cup) dried apricots, chopped
75g (1/2 cup) sultanas
Preheat oven to 170c. Line a 23 x 32 cm sandwich tin with baking paper.
Put the butter & honey in a small pan over medium heat & stir until butter has melted.
Toss the oats, coconut, baking powder & sesame seeds together in a large bowl. Add the prunes, peaches & currants & mix well. Add the warm honey mixture & eggs & stir to combine, then spoon evenly into cake tin.
Bake for 25-30 minutes or until the mixture is cooked through & the top is golden brown. Remove from the oven & allow to cool in the pan before cutting into 12 bars.