Make these easy breakfast bars the night before, store in an airtight container and throw it in your bag to eat at work.


Yield :

  • Makes 6 Induction Friendly, Gluten-Free rolls.

Ingredients :

  • 200g (7oz) oats
  • 200ml (6½fl oz) almond milk
  • 2 very ripe bananas
  • 1 heaped tsp cinnamon
  • 3 tsp of almond butter
  • 100g (3½oz) raspberries

Preparation :

  • Place the oats in a bowl with the almond milk and soak for 10 minutes. While the oats soak, preheat the oven to 360F/180C/Gas 4.
  • Place the bananas on a plate and mash them until they’re totally smooth.
  • Once the oats have soaked for 10 minutes, stir in the banana, raspberries, cinnamon and almond butter then pour the mix into a baking dish.
  • Place the dish in the oven and cook for 40 minutes, until all the liquid has been absorbed and the top is golden-brown.
  • Related Articles
  • Stomach soothers: Eve’s dairy- and gluten-free ‘pizza’, and raw coconut porridge
  • Eve Kalinik’s dairy- and gluten-free recipes for sensitive stomachs 06 Mar 2015
  • Let the loaf sit for about 20 minutes, until it’s completely cool, then slice it into bars.
  • Store the bars in an airtight container in the fridge for up to five days.

Nutritional Info :

  • Smart Points 10

You May Like:  Easy Tex-Mex Egg Muffin