I’m looking for ways to liven up breakfast; I think I’ve found it! After much experimentation, I settled in on the perfect recipe for the perfect breakfast bars! I’ve always maintained that the oven is a magical place. All my favourite recipes involve some type of oven use. I am thrilled that I can now introduce “Owen the Convection Oven” to my first ever breakfast bar recipe!
I’ll opt for one of these on mornings where I crave a Timmies Double Chocolate Donut with my coffee. After all, it is Day 1 of my No Chocolate Challenge. Not only do these bars make your entire house smell incredible, they contain less sugar than some of our other favourite breakfast foods: danishes, donuts, and leftover cake (guilty, I used to eat leftover cake for breakfast sometimes).
It takes about 15 minutes of prep, and you’ll have a delicious post-workout treat to look forward to. Here’s what they looked like before they spent some time in the oven:
Each bar is about 150 calories, and contains 8.5 grams of sugar. Totally respectable compared to a Tim Hortons Double Chocolate Donut (however delicious it is) that contains 16 grams of sugar.
I look forward to trying these with blueberries, my second favourite berry! For a change in texture, add chopped, toasted walnuts or slivered almonds crumbled topping. Happy Chowing!
Did you make this recipe? Take a picture and tag @randmfood on Instagram!
- ¾ cup flour
- ¾ cup instant oats
- ½ teaspoon baking soda
- 2 tablespoons honey
- ½ cup coconut oil
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ⅛ cup unsweetened shredded coconut
- 5 large strawberries, diced
- 1 teaspoon cornstarch
- Preheat oven to 375 degrees and grease a 9 x 9 inch square pan
- In a large bowl, combine the oats, flour, baking soda, and cinnamon
- In another bowl, combine the coconut oil, brown sugar, shredded coconut, 1 tablespoon of honey, and vanilla
- Add the dry ingredients to the wet ingredients gradually and stir with a wooden spoon until combined
- Reserve a ½ cup of the crumbly mixture, and pat the rest into the greased baking dish firmly
- In a small saucepan, heat the remaining tablespoon of honey, strawberries and cornstarch for 5 minutes on low heat
- Layer the strawberries onto the bar base evenly, top with remaining oat mixture
- Bake for 25-30 minutes or until top is golden-brown
- Refrigerate until you're ready to eat them!