Make these delicious breakfast bars at the weekend, then enjoy them dipped into smooth, Alpro
Simply Plain plant-based alternative to yogurt during the week
1 Heat oven to 180C/160C fan/gas 4 and line a 23cm square
cake tin with baking parchment.
2 Spread the oats, nuts and seeds out onto a large baking
tray and bake for 8-10 min, until just starting to brown. Give the mixture a good stir halfway through
cooking.
3 Add the puffed rice, cranberries and cinnamon to the oat
and nut mix, stir well to combine.
4 In a small sauce pan, melt the coconut oil, sugar and
honey, pour over the cereal mix and stir well ensuring everything is well coated.
5 Pour the mixture into the prepared tin, firmly press down
with the back of a spatula ensuring the mixture is well compressed in the tin, chill in the fridge for 30
mins.
6 Lift the cereal square out of the tin and cut into 24 thin
bars. Store the bars in an air-tight container between baking parchment. When ready to serve, simply dip
into a big pot of
Alpro Simply Plain.
PER SERVING 137kcals – fat 7.3g – saturates 2.6g – carbs 14.8g – sugars 8.3g – fibre 1.5g –
protein 2.1g – salt 0.1g