Cranberry + Dark Choc Breakfast Squares
Ingredients
- 170g dates, chopped
- Juice and zest of 1 medium orange
- 50g butter (plus extra for greasing the tin)
- 50g olive oil
- 1 tsp vanilla essence
- 2 tsp honey
- 50g mixed seeds (sunflower, pumpkin, sesame seeds etc.)
- 50g dried cranberries
- 2 small bananas, mashed
- 1 tsp cinnamon
- 200g porridge oats
- 100g self-raising flour
- 60g dark chocolate chips
To Serve (Per Portion):
- 1-2 tbsp full-fat Greek yoghurt
- Portion of fruit of your choice (e.g., a handful of berries, 1 banana etc.)
Instructions
Preheat the oven to 160°C (fan 140°C). Grease a 20cm baking tin with a little butter.
In a saucepan, combine the dates, orange juice and zest, butter and olive oil. Simmer gently until the dates are soft and mashable.
Remove from the heat and mash the dates in the pot with a fork until you have a wet, sticky paste.
Stir in the vanilla essence, honey, mixed seeds, cranberries, mashed bananas, and cinnamon until fully combined (see picture).
Add the oats, self-raising flour and chocolate chips and mix until well incorporated.
Spoon the mixture into the prepared baking tin and press down firmly to create an even layer (see picture).
Bake in the oven for around 35 minutes, or until golden brown and firm to the touch.
Allow to cool slightly before cutting into 9 squares.
Serve with a dollop of Greek yoghurt and some fruit of your choice.
Note - This recipe makes 9 squares. Store in the fridge for up to 4 days, or freeze in individual portions for up to 1 month. The squares can also be used as a large snack.