Pink Lady Oaty Breakfast Bars

These breakfast bars will make a delicious and healthy start to your day – they’re packed with goodness from wholemeal flour, oats, nuts, flaxseed – and of course Pink Lady apples. Best of all, they taste absolutely delicious and keep well in a sealed container for three to four days. If you want to store them for longer, just cut into slices and put in the freezer.

Serves

12 people

Total Time

40 Minutes

Ingredients

For the bars:
300g of vegan yoghurt
200g of coconut sugar
180g of wholemeal flour
150g of oats
100ml of almond milk
60g of raisins
2 Pink Lady apples, finely chopped
3 tbsp of ground flaxseed
1 tsp of bicarbonate of soda
1 tsp of vanilla extract
1 tsp of cinnamon
½ tsp of salt
For the topping
2 Pink Lady apples
50g of pecan nuts, finely chopped
50g of flour
30g of maple syrup

Method

Step 1

Preheat the oven to 180°C and line a 34 cm x 24 cm baking tin with greaseproof paper overlapping two of the sides so you can use the paper to lift the cake out of the tin.

Step 2

In a large bowl mix together all the dry ingredients including the raisins. Make a well in the middle and add the almond milk, yoghurt, vanilla and chopped apple. Mix well and then pour into the baking tin, smoothing the top.

Step 3

Finely slice the two apples for the topping and layer on top of the mixture. Overlap slices of the apple and lay some diagonally and some vertically so that you create a nice pattern.

Step 4

To make the crumble, mix together the chopped pecan nuts, flour and maple syrup. It should be lumpy. Scatter this over the top, leaving some slices of apple uncovered. If you dip the slices of apple in lemon juice before you lay them on the top it will prevent them from browning in the oven.

Step 5

Bake for 30 minutes or until a skewer inserted in the middle comes out clean. Then cool in the tin for a few minutes before transferring to a wire rack to finish cooling.

Step 6

Cut into 12 squares.

Recipe Courtesy Of Pink Lady® Visit Pinkladyapples.co.uk

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