Gluten-free Dairy-free breakfast bars

I make a batch of these on the weekend and I'm sorted for brekky-on-the-go during a busy deadline week! My recipe was also published in the September issue of Women's Health magazine (below).

What You Need

1 tsp coconut oil, for greasing tray

2½ cups rolled oats

¼ cup raw cacao nibs

100g pistachios, shelled and chopped

50g almonds, chopped

50g pumpkin seeds

50g goji berries

¼ cup coconut flour

½ cup coconut flakes

1½ cups almond milk (or coconut milk), divided

5 medjool dates, pitted and chopped

2 ripe bananas

Method

1/ Preheat oven to 120°C and grease a large ovenproof deep-dish tray.

2/ Place the oats, cacao nibs, pistachios, almonds, pumpkin seeds, goji berries, coconut flour and flakes into a large bowl. Mix to combine and form a well in the centre.

3/ Place 1 cup almond milk in a small saucepan over medium-high heat. Add in the dates and stir occasionally until the milk is bubbling and the dates start to break down, forming a syrup. Pour into the oat mixture and stir to combine.

4/ Mash the ripe bananas and, using a hand blender, blend in the remaining half cup of milk to form a thick liquid. Mix this into the oat mixture until everything is evenly covered.

5/ Press the mixture into the dish and bake for one hour, then turn the temperature up to 150°C and bake for a further 20 minutes or until the edges are nice and golden, but the mixture is still chewy. Remove and allow to cool slightly before slicing into 12 bars.