Shredded Wheat Breakfast Bars

Ingredients

Serves 7

• 250g Shredded Wheat
• 220g apple sauce
• 150ml water
• 15g coconut oil
• 100g agave or maple syrup
• 240g pitted dates, finely chopped
• 200g raisins
• 100g dried apricots, roughly chopped
• 120g protein powder, vanilla or unflavoured
• 60g ground flaxseed

Method

Line a 20cm x 30cm rectangular cake tin with greaseproof paper. Crush the shredded wheat into a large bowl and set aside.

Combine the remaining ingredients in a saucepan and bring to the boil. Pour into the bowl with the shredded wheat and stir to coat.

Press the mixture into the lined tin then leave to cool. Refrigerate for 1 hour before cutting into individual bars.

Tip

Wrap each bar individually in cling film and store in an airtight container for up to 5 days.

This recipe makes multiple portions and the bars freeze really well. Freeze them on a tray lined with greaseproof paper, then once they’re frozen transfer to them to a large freezer bag. That way they won’t stick together and they’ll be easier to defrost.

A banging recipe from The Body Coach app!