As the summer holidays come to a close, these recipes are perfect for back-to-school and can be enjoyed by everyone. We all need a bit of motivation to get out of bed on school mornings. These recipes can be enjoyed at any time of the day, whether it be for breakfast, as lunchbox treat or to be enjoyed with a cup of coffee for a afternoon snack!Both recipes are made with Flahavan’s oats ensuring that these snacks will provide you with long-lasting energy to keep you energised all day long.
Nut-Free Banana Oat Bars
Makes: 12/16 bars
Ingredients:
- 2 cups (175g) Flahavan’s Progress Oatlets
- 1 Fyffes banana, mashed
- 1/3 cup (65g) raisins
- 1/2 cup (55g) chocolate chips
- 1/3 cup (45g) seeds
- 110g butter
- 1/3 cup (80ml) honey
Method:
- Preheat oven to 160°(gas mark 3).
- Melt the butter and honey together in a pot.
- Mix the rest of the ingredients together in a bowl and pour in the honey-butter mixture.
- Put the mix into a lined baking tray.
- Bake on 160° for 20 mins.
- Let cool completely, ideally in a fridge overnight before cutting.
Raspberry & Banana Muffins
Makes: 12 Bars
Ingredients:
- 2 bananas
- 1/3 cup (75ml) olive oil
- 1/2 cup (100g) brown sugar
- 2 tsp vanilla extract
- 1/2 cup (125ml) milk
- 1 egg
- 1 cup (120g) self raising flour
- 1/2 cup (75g) wholemeal flour
- 1/2 cup (45g) oats
- 1 tsp baking powder
- 1/2 tbsp chia seeds (optional)
- 2 cups (230g) raspberries (frozen or fresh)
Optional Topping:
- ¼ cup (50g) oats
- ¼ cup (50g) brown sugar
- 2 tbsp (30g) soft butter
Method:
- Mix everything leaving raspberries till last
- Divide mixture into muffin tin
- For the crumb top mix ingredients with your hands and sprinkle on top of each muffin
- Preheat oven to 200° and bake for 5 mins
- Turn oven down to 170° and bake for a further 20 mins and Enjoy!