Recipe | 3-ingredient breakfast bars | dairy free, gluten free, refined sugar free

It’s no secret that I’m a big breakfast lover. I work out first thing in the morning, and do intermittent fasting between 6pm-9am, so by the time I have my breakfast I am super hungry and ready for something delicious! Most days, I’ll have a bowl of porridge, but because I eat my breakfast a little late, if it’s a day when we’re going out, I often end up in too much of a rush to make it.

So…. I made a batch of these easy 3-ingredient breakfast bars the other day, that are perfect for breakfast on the go {though you could enjoy them just as much at home too!}. The basic recipe is fairly plain, but you can customise it in whatever way suits you. They also freeze really well, so you can make a batch and have easy to grab breakfasts on hand!

Made with bananas, quinoa and oats they are super healthy too – Quinoa is contains lots of protein and fibre, banana helps you feel full and energised, as well as being high in potassium, and finally, oats are very high in fibre and protein too. With only fruit sugar from the banana, they are a perfect healthy breakfast.

I N G R E D I E N T S

¾ cup quinoa

1 ½ gluten free oats

2 large/4 small bananas

M E T H O D

Cook the quinoa – place in a saucepan, cover with 1 ½ cups water, bring to a boil and simmer until the water is absorbed and the quinoa soft. Leave to cool slightly.

Mash the bananas in a mixing bowl, stir in the cooked quinoa and oats. Spread into a greased 9″ baking pan, and cook on 180C for 45 minutes.

V A R I A T I O N S

You can add in extra’s to these – chopped nuts, seeds, berries, chocolate chips, chia seeds, a spoonful of peanut butter, cinnamon…. This batch I added 1 tbsp chia seeds, 1 tsp cinnamon and 1 tbsp omega seed mix.

You could also bake them in individual muffin tins instead.

They’ll keep for around 3 days in the fridge, or 3 months in the freezer. You can eat them cold or reheat them in the over.

For breakfast on the go, I usually have one with a handful of berries on the side.  They’re also great for a mid-afternoon snack, try serving with a little soy yogurt and a sprinkle of blueberries. Yum!

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