Homemade Gingerbread Breakfast Bars

Cook:25min

Substitutes: Almond butter: macadamia or cashew Olive oil: Coconut oil Eggs: Flax or chia eggs Low Gi Sugar: any sugar Five grain rolled oats: any whole rolled oats Plain flour: oat flour Optional nuts: choose whichever nuts you prefer

Updated at: Mon, 01 Jan 2024 21:41:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories259.9 kcal (13%)

Total Fat18.1 g (26%)

Carbs20.2 g (8%)

Sugars6.6 g (7%)

Protein6.9 g (14%)

Sodium132.3 mg (7%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 160 C. I have an extra long loaf tin which I use. if you don't have one, use an 8" square. Either way, line with baking paper and set aside.

Step 2

In a large bowl, combine the wet ingredients and mix until smooth. I find it easier to mix and add in the eggs last.

Step 3

In a separate bowl, mix together dry ingredients until well combined. Add wet ingredients and combine before folding in cranberries, walnuts and macadamias.

Step 4

Pour into your prepared baking pan and spread into an even layer.

Step 5

Bake for 25-30 minutes (I know this isn't a very good time guide but it depends on the pan you use and your oven). You’ll know it’s done when the top turns a golden brown.

Step 6

Place on a cooling rack for 1 hour, or until completely cool. Slice into bars. Enjoy!

Step 7

I cut and then wrap each in foil and put in the fridge. This keeps them well and you can eat for 2-3 weeks.