Almond Butter Breakfast Bars

If you're used to reaching for a store-bought muesli bar when you're hungry, try making these Almond Butter Bars instead. They're delicious any time of day and are an excellent source of healthy plant fats and contain a variety of minerals and vitamins. They make a perfectly healthy pregnancy snack and will keep you satiated until your next meal. Keep them in the fridge or freezer for a handy go-to snack that's also nutritious. Enjoy.

Ingredients

½ cup almond butter

2 bananas, mashed

1 tbsp rice malt syrup or honey

½ cup whole almonds

½ cup dried fruit (apricots, cherries, prunes, dates, cranberries, raisins)

¼ pumpkin seeds

¼ cup sunflower seeds

1 cup rolled oats

Method

Preheat oven to 180°C. Lightly grease then line a square tin with parchment paper.

In a small pot, heat almond butter, rice malt syrup and mashed bananas. Stir gently until well combined and rice malt syrup has dissolved. Set aside.

In a food processor, coarse chop the almonds. Use a knife to coarse chop the dried fruit.

Transfer to a bowl. Mix in seeds and oats. Fold in the almond butter mixture. Press the batter into the prepared loaf tin.

Bake for 20-25 minutes. Let cool before cutting into bars/squares.

Store in fridge for up to 1 week.