I realised that my tried and tasted series was missing snacks and breakfast options, so this week I have decided to make these absolutely delicious breakfast squares for the May 2017 edition of Sainsbury’s magazine (I collect 3 subscriptions.) These are so amazingly simple to make, refined sugar free, dairy free, vegetarian and vegan. The will keep for five days in an airtight container or frozen for up to one month. So one batch will serve up breakfast for a whole working week, can’t do any better than that. If you are into behind the scenes, I popped a video of my process in creating this image on my Instagram stories, it’s saved to my highlight reel, so you should be able to access it forever.
V, Vn, DF
Serves: 16 squares
Prep time: 10 mins
Cook time: 20-25 mins
- 250g pitted soft dates, ideally Medjool
- 2 ripe bananas
- 200g porridge oats
- 60g wholemeal plain flour
- 30g desiccated coconut
- 120ml mild olive oil
- 2 tbsp almond or soya milk – If you aren’t vegan, normal milk is fine
- 3 tbsp maple syrup or agave syrup
- 2 tbsp mixed seeds, plus a pinch for the top
- 1 tsp cinnamon
- Half tsp fine sea salt
- Pre-heat oven to 180c, 160 fan, gas mark 4. Line a 20cm square baking tin with baking paper, allowing it to hang over the sides.
- Pop everything in a blender and mixed until combined, don’t over blend, texture should be rough but combined.
- Spread evenly in the prepared baking tray, making sure the mixture is flat and smooth, sprinkle over a few more seeds.
- Bake for 20-25 minutes until firm and slightly golden.
- Remove from oven in tray and pop on a cooling rack, allow to cool for 10 minutes before removing, then allow to cool completely before cutting into squares.