Heart-shaped Breakfast Oat Bars

These Heart-shaped Breakfast Oat Bars are sweet, chewy, and textured with a delightful crunch from almonds, making them a nutritious breakfast or snack.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 bars

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

For the oat mixture

125 g porridge oats Can substitute with quick oats.
30 g almonds, flaked or roughly chopped Can be replaced with walnuts or pecans.
20 g desiccated coconut
40 g dried mango, diced into cubes Alternatives include dried cranberries or apricots.
1/4 tsp ground ginger
1/4 tsp sea salt flakes

For the wet mixture

50 g maple syrup or honey Agave syrup can be used as a substitute.
50 g coconut oil Melt before mixing.
50 g golden caster sugar
25 g Belgian White Chocolate, chopped Can switch to dark or milk chocolate.

Other

a little oil, for greasing

Method

Preparation

Preheat the oven to 180°C (350°F) and grease a baking dish with a little oil.
In a bowl, combine the porridge oats, almonds, desiccated coconut, dried mango, ground ginger, and sea salt flakes.
In another bowl, melt the coconut oil and mix in the maple syrup (or honey) and golden caster sugar until well combined.
Pour the wet ingredients into the dry ingredients and mix thoroughly.
Stir in the chopped white chocolate.
Transfer the mixture into the prepared baking dish and press it down firmly to create an even layer.

Baking

Bake in the preheated oven for 25 minutes or until golden.
Allow to cool before cutting into heart shapes and serving.

Notes

Enjoy them as is or with nut butter, yogurt, fresh fruit, or a drizzle of honey. For added flavor, pair with smoothies or tea. To store, keep in an airtight container or freeze wrapped in plastic for up to three months.