I am too lazy for breakfast in the morning and I know I’m not the only one. it’s so easy to forget to eat, but it’s the most important meal of the day! So I decided to throw together this super easy breakfast bar recipe which is not only vegan and healthy, but it’s absolutely delicious!
I know you can find recipes like this anywhere. In fact, chances are you don’t need a recipe to come up with something like this, but I thought it would be fun to write up what I did to make sure I get a healthy start to the day. This is a no bake recipe, only takes around 10 minutes to make and you get enough portions to grab throughout the week.
I don’t know about you guys, but I only ever get the urge to cook in the afternoon or late evening, so this was a good opportunity to prep it while I could be bothered and I know I won’t have to think about making it again for at least another week. I did end up making twice the amount I needed, but that’s because I was halfway through the first batch when I figured out ways to improve it. So off I went to grab a couple more ingredients, and here’s the final outcome.
What I love about these is that they’re perfect for chocaholics, but the chocolate is so well mixed in that you get enough of the taste without consuming more than you should, and the dried cranberries surprise you with a mouth watering, fruity burst. I found that adding banana reduced the crunch factor, which, if you’re anything like me, you will find is perfect for a morning bite. So, let’s get on with the recipe.
- 150g special flakes/bran flakes/corn flakes/whatever
- 75g desiccated coconut
- 200g dark chocolate
- 100g dried cranberries
- 1 ripe banana
Let’s do this!
The first thing you need is your breakfast flakes. I went for special flakes, but anything that’s healthy will do. Pour them into a bowl and use something to crush them into smaller pieces. If you have a pestle and mortar then use that. I don’t. I used a bottle of one kcal spray… A water bottle might work too actually.
Once you have crushed them to a small enough size, you can add the coconut and cranberries and mix together. Then mash the banana until it’s as smooth as can be and mix into the bowl.
Then it’s time to melt the chocolate. Break into small pieces (unless you have used chocolate chips) and throw it into a mixing bowl. The quickest way to melt them is to obviously microwave them. If you’re worried about the chocolate burning, make sure you leave a gap in the middle as that’s the hottest point. Microwave for about a minute, remove from the microwave and stir. Any lumps should melt as you stir it.
Once this is done you can mix the dry ingredients into the chocolate. Make sure you mix it to get an even coverage. Once you have your mix ready, it’s time to place into moulds. Though you can use cupcake cases, you will get smaller portions and will be wasting paper, so I suggest a silicone mould. Mine is heart shaped, but you can use a deep muffin tray or even a bar shaped mould if you can find one. Leave in the fridge to solidify.
And there you have it, chocolatey goodness at breakfast time with no guilt! Let me know how yours turn out… Maybe you switched yours up?
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