Honey Almond Breakfast Cereal Bars
Ingredients
- 2 cups gluten free rolled oats
- 1 cup packed medjool dates
- 1 cup roasted almonds, chopped
- 1/4 cup almond butter
- 1/4 cup honey
Optional topping
- flaked almonds
Preparation
Blitz the dates until they form a sticky dough
Put the blitzed dates, almond butter and honey in a pan and heat gently until combined
Toast the oats by heating in a dry pan for about three minutes, moving around constantly so they don't burn
Pour the oats into the date and honey mix and take it off the heat. Add in the chopped almonds and mix well
Line a shallow dish with parchment paper and pour the mix into it. Press down well so it’s firmly packed
Set in the fridge for at least 30 minutes before cutting into bars. If using, sprinkle the flaked almonds on top
Keep in the fridge for up to a week or in the freezer for up to a month
