I’m a mess in the mornings, and so breakfast before I leave home is a rarity. In an effort to be healthier (and with some buy-in to the urban legend that starting to eat breakfast in the mornings will actually see you lose weight), I’ve decided that I need an on-the-go alternative for the mornings. Out of principle, I won’t drink those breakfast-in-a-popper things, or mix ‘shakes’. So this is my new compromise. I’m committed to losing weight by adding an extra meal to my day! And that meal, this week, is going to be ANZAC inspired Breakfast Bars.
2 1/2 cups rolled oats (the old fashion ones, not any box with the word ‘instant’ or ‘quick’ on it)
1 cup of unsalted mixed seeds (I used a 1/3 of a cup each of: pumpkin, sunflower and sesame)
1 cup shredded coconut
1 cup of unsalted macadamia nuts
100 g chopped dried pineapple
100 g chopped crystallized ginger
50 g of melted butter
50 ml (or 2 tablespoons) golden syrup
400 g can of skim sweetened condensed milk (breakfast isn’t as likely to make me thinner if I use the full cream version, is it?)
large mixing bowl
a 29cm x 19cm disposable foil tray
Preheat your oven, fan forced, to 120°C (250°F) and grease a 29cm x 19cm disposable tray.
When I first learnt the trick of using disposable foil trays to bake in, it was a revolution to the baking/wash-up debate in our home. Thank you Nigella for that golden tip.
Put all the dry ingredients into a large mixing bowl.
Then, put all your wet ingredients together.
Then pour your wet ingredients, in with your dry ingredients.
Now the fun part – mixing it all together. The easiest way to do this is to put on some latex gloves and get scrunching. At first it looks like the mix is too dry, but keep scrunching and it will come together.
Push it into the tray and put it in the oven for 1 hour. After the hour is up, let it cool on a rack for 15 minutes. Then remove from the tray and cut the bars up. You should get around 16 pieces out of this size.