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Honey & Lemon Breakfast Bars

Instead of grabbing a high-caloric bagel or muffin on your way to work, try a Honey & Lemon Bar from NATURAL FEASTS by Ella Mills. This healthy bar is guaranteed to keep you satisfied until lunch, as it’s filled with pumpkin seeds, dates and chia seeds.

Makes 8

1 tablespoon coconut oil
3 tablespoons honey juice and finely grated zest of 1 unwaxed lemon
1 tablespoon tahini
½ cup pumpkin seeds
6 medjool dates, pitted
1 cup plus 6 tablespoons rolled oats
2 tablespoons chia seeds
pinch of salt

Melt the coconut oil, honey, lemon juice and tahini together in a pan over a gentle heat.

Put the pumpkin seeds into a food processor and pulse a few times until they are roughly chopped. Tip into a large mixing bowl. Put the dates in the food processor and blend until a sticky paste forms. Add this to the pumpkin seeds with all the other ingredients, including the contents of the pan (and not forgetting the lemon zest). Mix thoroughly until everything is evenly coated.

Line a rimmed baking sheet with parchment paper, spoon in the mixture and press it down evenly.

Place in the fridge for about 2 hours to set.

Cut into 8 squares or slices before serving.

Need your morning caffeine fix? Step up your brew game.

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