Breakfast date bars
- 200g Whitworths Stoned Soft Sayer Dates
- 75g Whitworths Flaked Almonds
- 75g no-added-sugar crunchy peanut butter
- ½ tsp cinnamon
- 25g chia seeds
- 150g porridge oats
Put the dates into a bowl and cover with boiling water. Leave to sit for 5 mins, or until softened.
Pulse the flaked almonds in a food processor until roughly chopped. Drain the dates and add to the food processor along with the peanut butter and cinnamon. Pulse until sticky and combined, adding a splash of water if needed.
Tip in the chia seeds and porridge oats, pulsing a few times until coated with the date mixture.
Scoop the mixture into a lined, 21cm-square baking tray. Press down gently with the back of a spoon to smooth.
Cover and chill in the fridge for at least 30 mins or overnight.
Cut into 12 bars to serve. Store in an airtight container in the fridge for up to a week.