Food & recipes

Banana and Raspberry No Bake Breakfast Bars

In a hurry? Grab one of these for a healthy brekkie on-the-go

You’ll need:

100g frozen raspberries
3–4 tbsp chia seeds
100g jumbo oats
100g peanut butter
1 banana

Combine the raspberries and 50ml water in a small saucepan over a medium–low heat and cover with the lid for a few minutes, until they start to break down. Add the chia seeds, starting with 3 tablespoons, and stir well. Leave the mixture to one side to form a gel, adding extra chia seeds if needed to absorb excess liquid.

In a food processor, mix the oats, peanut butter and banana, then transfer the mixture to a bowl. Stir in the raspberry chia gel. Line a small baking tray (16 x 26cm) with baking parchment, leaving some hanging over the sides to make it easier to lift the bars out later. Tip in the mixture and use a spatula to spread it evenly. Then place it in the freezer for at least 1 hour.

Once set, use a sharp knife to cut the mixture into bars (or squares if you want something more snack-size). The bars can then be stored, covered, in the freezer for 1 week, or for a few days in the fridge.

Recipe extracted from Mind Body Bowl by Annie Clark (£16.99, Harper Collins)

Article by

Lauren Godfrey

Content Writer

Article by

Lauren Godfrey

Content Writer