HONEYBERRY AND PEANUT BUTTER BREAKFAST BARS


  • Servings : 9
  • Preparation : 10 minutes
  • Cook time : 45 minutes
  • Calories : 400 cal
  • Carbohydrate : 55 g
  • Lipid : 16 g
  • Fiber : 7 g
  • Protein : 12 g
Essayez cette délicieuse recette simple de barres déjeuner à la camerise et au beurre d'arachides.

Ingredients

    Dry ingredients

    • 500 ml (2 cups) large rolled oats
    • 250 ml (1 cup) Swiss-style muesli
    • 180 ml (¾ cup) chopped walnuts
    • 5 ml ( 1 tsp) baking powder
    • 5 ml (1 tsp) ground cinnamon
    • 5 ml (1 tsp) salt

    Liquid ingredients

    • 2.5 ml (1/2) tsp) ground nutmeg
    • 2 beaten eggs
    • 375 ml (1 ½ cup) 1% m.g. buttermilk
    • 125 ml (½ cup) maple syrup

    Toppings

    • 2 mashed bananas
    • 5 ml (1 tsp) vanilla essence
    • 250 ml (1 cup) frozen honeyberries
    • 30 ml (2 tbsp) 4 fruit and chia spread
    • 80 ml (1/3 cup) natural peanut butter
    • 1 banana cut into slices


    Steps

    1 - Preheat the oven to 180°C (350°F).


    2 - Coat an 8x8 mold with grease. Place parchment paper to make unmolding easier. Set aside.


    3 - In a bowl, mix all the dry ingredients.


    4 - In another bowl, mix all the liquid ingredients.


    5 - In another bowl, mix the frozen honeyberries and the spread.


    6 - Heat it. peanut butter 10-15 seconds in the microwave (just to make it a little more liquid).


    7 - Add the dry ingredients to the liquid ingredients Mix until everything is smooth. peanuts and mix lightly.


    8 - Pour into the mold. Add the honeyberries and spread mixture on top. Mix to lightly incorporate the fruits into the dough.


    9 - Cook in the mixture. oven 40 to 45 minutes or until the center is cooked.


    10 - Remove from the oven. Leave to cool. Unmold. Cut into 9 pieces.


    11 - Enjoy.





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