It could have something to do with the fact that being Middle Eastern, growing up, a treat usually consisted of a Medjool date with a walnut stuffed inside. So I just love them.Yum!

You’re going to love this oat slice which is the quickest thing to make, totally scrumptious, and perfect for lunch boxes.

You may also like to check out my popular recipe ebook, Easy Wholefood Lunchboxes, much loved by long suffering, lunchbox making parents everywhere.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

Print

Oat, Seed and Date Bars

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Brenda Janschek

Ingredients

• 100 grams butter
• 1/3 cup coconut or rapadura sugar
• 1/2 cup Medjool dates chopped
• 1 egg lightly beaten
• 1 teaspoon vanilla powder or extract
• 1 cup spelt flour
• 1 cup oats
• 1 tablespoon chia seeds
• 1 tablespoon sunflower seeds

Instructions

• Preheat oven to 175 degrees.
• Grease and line a 9 x 22cm loaf tin with parchment paper.
• Melt butter in small saucepan, once melted keep on very low heat and whisk in the sugar until smooth.
• Turn heat off, add dates and stir through. I highly recommend dipping the finger in to make sure it tastes ok.
• Transfer to a large bowl and stir in egg and vanilla.
• Add flour, oats, chia and sunflower seeds and stir until combined.
• If mixture appears too wet, add in more oats and flour and stir through
• Pour into loaf tin and bake for 20 minutes.
• Cool in pan for 5 minutes, turn out onto a wire rack.
• Once cool, slice into bars and pop into lunchboxes.
• Can be frozen.

Notes

NB: If texture is an issue you can grind up the sunflower and chia seeds before adding to the mixture.

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of Easy Wholefood Luncbboxes here.

Other recipes you may like are my Raspberry Coconut Squares and the Orange and Poppy Seed Bars. 

Bren x

It was great to see so many people eager to get inspiration to move away from nutrient-depleted boxed cereal, and onto much healthier wholefood options.

As a treat, I thought I would develop a bliss ball recipe especially for the participants, and to show them how stuck we tend to get, into boxing our meals into the morning, noon, and night time slots.

A big bliss ball (or two) isn’t just a snack or healthy treat. Because it is much more nutrient-dense than say, Weet Bix, it can be eaten for breaky along with a green smoothie or big glass of milk. There’s really no need to time-of-day define it.

The cacao powder in the bliss ball acts as a powerful antioxidant and immune-booster in its raw state.

The nuts and seeds offer a great source of fat and protein (chia seeds are very high in Omega 3s), and the dates provide a natural source of sweetness and an easily digestible source of fiber.

Coconut oil is great for boosting the metabolism and helping us feel satiated, as well as being anti-viral, anti-fungal. What a great immune booster!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is of amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh, and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

180 Nutrition Chocolate Protein Powder
Medjool Dates
Cacao Powder
Cinnamon Powder
Chia Seeds
Almonds
Nut Butter
Desiccated Coconut
Coconut Oil
LSA

Print

Brenda's Breaky Ball

Prep Time 10 minutes

Total Time 10 minutes

Servings 10

Author Brenda Janschek

Ingredients

• 1/3 cup 180 Nutrition Chocolate Protein Powder optional
• 8 Medjool dates
• 1 tablespoon cacao powder
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 2 teaspoons chia seeds
• 1 tablespoon ABC nut butter
• 2 tablespoons desiccated coconut extra for rolling
• 3-4 tablespoons coconut oil
• 1 tablespoon LSA optional
• 1 cup raw almonds

Instructions

• Pop almonds into food processor or Thermomix and grind to a meal.
• Add the rest of the ingredients and process for approx 1 minute
• Roll into large balls in your hands, then roll in some desiccated coconut.
• Store in a container and pop in the fridge to set.
• Best left in fridge or freezer.

If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar-free sweet and savoury recipes which have all been kid-tested and approved!

If you make this recipe and share on instagram remember to tag me @brendajanschek. Otherwise, feel free to pm me your photos via Facebook.

Some other delicious breakfast recipes you might like are Brenda’s Big Batch Bircher Muesli and Anti-Oxidant Smoothie.