Blueberry breakfast bars

Prep: 5mins | Cook: 45min | Makes: 12


2 cups traditional rolled oats
250g fruit and nut trail mix
1 punnet Blue Royal blueberries
½ cup rice malt syrup
2 tbsp tahini
1 tsp sesame seeds


1 Preheat oven to 160°C fan forced. Grease and line base and sides of 20cm (base) square cake pan.

2 Combine oats, fruit and nut mix and blueberries in a large bowl. Stir the rice malt syrup and tahini in a small saucepan over a medium heat until warm. Pour into the blueberry mixture. Mix well. Using slightly wet hands, press mixture firmly into prepared pan. Smooth the surface. Sprinkle over the sesame seeds.

3 Bake for 40 minutes or until top is golden and edges crispy. Set aside to cool completely in the pan. Cut into bars to serve.

Tip: Cut into bars and wrap in baking paper then foil. Store in airtight container for 4-5 days. If the bars soften they can be returned to hot oven for 10 minutes or they are delicious broken into chunks and served with muesli or milk.

This recipe was submitted by: admin