Age-defying Breakfast Bars
1 tsp coconut oil 2½ cups rolled oats
¼ cup raw cacao nibs 100g pistachios ,chopped 50g almonds, chopped 50g pumpkin seeds 50g goji berries ¼ cup coconut flour ½ cup coconut flakes 1 ½ cups almond milk 5 dates, chopped 2 bananas
1. Preheat oven to 120°C and grease a large
oven-proof tray. 2. In a large bowl, mix oats, cacao nibs, pistachios, almonds, pumpkin seeds, goji berries, coconut flour and flakes. Form a well in the centre. 3. Heat one cup of almond milk in a saucepan. Add the dates and stir until the milk is bubbling and the dates start to break down, forming a syrup. Pour dates and milk into the oat mixture and stir to combine. 4. Mash the bananas and blend in the remaining milk to form a thick liquid. Mix this into the oat mixture. 5. Press the mixture into the oven-proof dish and bake for one hour. Then turn the temperature up to 150°C and bake for a further 20 minutes. Cool before slicing into 12 bars. Serve.