If you like breakfast bars, then you’ll love this healthy and delicious recipe, which will help keep your metabolism in check, all with a rich earthy flavor.
2 cups pecans, chopped
2 cups oats or pre-mixed muesli
1 ½ cup Israeli dates
1 tsp cinnamon, ginger or nutmeg
¼ tsp salt
2 cups Granny Smith apples, cleaned and chopped
50g chocolate, optional
Preheat oven to 175°C and line a pan with wax paper . Make a layer of oats or musseli and pecans first. Then put the pan it the oven for 15 minutes, mixing 2-3 times until the mixture is slightly crunchy. Keeping the oven on at 175°C, line a metal 30x13 or 20x20 pan with wax paper.
Throw the roasted oats and pecans into your blender or food processor, and sprinkle on half the cinnamon and salt. Blend. Then add the rest of the cinnamon and salt, and blend again until the whole mixture is the same texture. Use a spatula to move the mixture around to get an even blending.
Next add the chopped apples and blend. Pour the mixture in the metal pan with the wax paper. Use a spatula to get it all out of your blender or food processor, and smooth it out in the pan using the spatula.
Bake for 20 minutes at 175°C and remove from the oven. While still hot, cut the mixture with a butter knife into equal sized rectangles. Let pan sit on the counter to cool for 15 minutes.
When the bars are cool, melt the chocoate in a double boiler and drizzle on the bars in the pan with a spoon. Put the pan in the freezer for 10 minutes so the chocolate can harden. When the chocolate is hard, remove the wax paper from the pan and separate the bars.
Store bars in the fridge. Wrap each one neatly in a piece of wax paper so you can grab it and go!