When the snack bar needs replenishing every time you turn your head. And you don't want to endlessly open packets to keep the wolf from the door.
This is a simple try bake, with ingredients to hand that will provide some crucial nourishment, health-giving and satiety so often missing from the bought snacks.
High in fibre, with protein and lots of lovely beta gluten form the oats, it's an excellent way to keep your gut bacteria fed and also giving lovely antioxidants and Omegas from the berries sand the nuts.
Make a double tray and freeze some in baking parchment parcels to warm through and have with yoghurt on a rainy day.
- 1 ½ cup rolled oats (gf if needed)
- ½ cup leftover porridge (optional extra)
- 2 tbsp ground almonds
- 2 tbsp sunflower seeds
- ¼ cup coconut sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ cup slivered almonds (reserve 2 tsp for scattering over)
- ½ cup Berries, fresh or frozen, mixed or single variety
- 2 eggs, whisked lightly
- 250ml oat milk
- 2 tbsp maple syrup (or honey)
Preheat the oven to 170°C Gas mark 4. Line a 25cm rectangular baking tray with
Combine the dry ingredients into a bowl, pour in the eggs and milk (porridge mix if you’re using) and stir together.
Tumble in the berries and gently combine – you should see lovely pink streaks appear as the berries bleed into the mixture.
Scrape the mixture out into the prepared tray, spreading it evenly, into the corners. Sprinkle with the almond slices and scatter over a few more berries for a lovely bright finish.
Bake for 35 - 40 minutes, until firm and golden.