Healthy Breakfast Bars

These flapjacks are the best yet. Loads of B vitamins … B for brain, B for battery, B for badass.

My nippers dig them too.

Expect these breakfast bars to last for 10 days in the fridge, ready to grab belting out the door in the morning. (Eh, they’ll also make the tail-back traffic much more interesting).



Megawatt Breakfast Bars

makes 24

140ml melted extra virgin coconut oil

80ml good quality honey (or maple syrup for vegans)

2 handfuls of regular pitted dates (100g)

1 banana, mashed

1-2 teaspoons cinnamon

Freshly grated nutmeg, a pinch

Generous pinch of sea salt flakes

Just over 2 cups (200g) regular rolled oats and not jumbo oats (certified gluten-free for coeliacs)

Just under 1 cup (100g) of walnuts, roughly broken

1 cup (100g) ground almonds

Handful of sunflower seeds



(1) Fire up your oven to 170 Celsius / 340 Fahrenheit / 150 fan-assisted. A regular 180 oven is too hot guys, and will result in crumblie bars. We use a tin no bigger than a magazine page (around 8×10 or an 8×12 at a stretch).

(2) Using a saucepan, gently melt the coconut oil with your honey for 2 minutes.

(3) Chop the dates and add them to the party, followed closely with the mashed banana and honey.

(4) Add any spices you fancy using – orange rind and cinnamon? Lemon zest and ground ginger? We’re using nutmeg and sea salt flakes today. The Boss.

(5) Once these ingredients are thoroughly socialised and gorgeously glossy, add your remaining ingredients. Mix well, and scrape into your pre-lined tin.

(6) Press down firmly with your fingers. Admire your brilliance.

(7) Bake for 30 minutes until lightly golden, but not darker in shade. Oats will turn bitter if you leave them to brown. Remove the tray from the oven. Resist cutting until they have cooled down. I like to let them firm up in the fridge for a few hours.


healthy breakfast idea


Taking the hell out of healthy.

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This article has 43 comments

  1. bredamerity

    Hi Susan Jane,

    super recipes.
    As a 59  year old and the only sugar free eater in my family and cohort of friends etc some times I feel out of the loop not after listening to you, a big thank you for that!.

    A sugar free diet is such an inexpensive remedy for health,, even boosting energy levels, promoting improved immune system/function etc etc……

    Just had a wonderful dish 1/2 melon boiled with a handful of carrigeen moss and pureed what a lovely sweet treat.

    Lots more sweet treats that i will share later.


  2. cathy kavanagh

    Hi my Daughter has decided we’re going vegetarian so I’m replacing all my cook books and will pick yours up at the weekend. In the meantime what’s a good substitute for walnuts in the breakfast bars as I’ve a nut allergy. Thanks

    1. Susan Jane

      Wow! Well done! That’s an exciting pilgrimage, one which will only see positive results. I’m afraid there are also almonds in these breakfast bars, so I wouldn’t bother with this recipe at all. With energy balls though, you can always replace ground almonds with hemp powder (milled hemp). Hope this helps! Best of luck!

  3. Loraine

    Hi Susan, I would really love to try this recipe, however, when I convert the metrics to US, I get uneven measurements. My amounts, once converted, don\’t look like the same amounts you are using in the video. Is this a double recipe? Do you mind converting the measurements to US cups please?
    Thank you!

  4. bredamerity

    Hi Susan and folks,

    Have for many years used figs (I-2) with a cup of coffee its better to me than the brand variety the taste of figs is delicious.
    On occasions for a real sweet treat try avocado (half) with 1-2 fresh figs puréed, it will give your palate a real sweet surprise.



  5. Roz

    Tried these breakfast bars today and they are gorgeous!! Great for me and the kids. Love that they are so easy to make and usually have all the ingredients in the cupboard. Will definitely make them again. Thanks. 

  6. Carolyn

    Hi Susan, I have bought your fab book and loving the recipes sofar. Is there anything I could substitute for the banana in this recipe please? My husband loves flapjacks and is always eating the unhealthy kind, he can’t abide banana (unfortunately). Thanks

  7. Eilis Cohalan Hodnett

    Hi Susan, I made your breakfast bars today and they turned out perfect! I added some goji berries, chia seeds and milled linseed just to add more life. I was afraid that the coconut oil would dominate the flavour but it didn\’t.

    Do you have a good recipe for gluten free/dairy free pancakes, I made some this morning using a mix of buckwheat and coconut flour but they didn\’t taste great!! Many thanks Eilis

    1. Susan Jane

      Great! Delighted they found your kitchen! Re pancakes, we love buckwheat and water / plant milk. The trick is to season really well (Herbamare is the best I reckon). You could also try chickpea flour with buckwheat, but they crack a little where the 100% buckwheat ones won’t. I have a recipe online with The Independent I think – it’s the one we use every Saturday at home 😉 Add an egg if your pan is sticky. Good luck!

  8. Josephine

    Hi Susan, 
    I really want to try those healthy breakfast bars, but I am allergic to nuts. Is there any chance that the nuts can be replaced for something else? 🙂

    If it could, fantastic! 
    And well, if not, I have to try other recipes. 

    1. Susan Jane

      Hi -and yes! You could use quinoa flour in place of ground almonds. Actually, you can use light spelt too (not wholemeal) or brown rice flour. They will taste entirely different obviously, but it’s worth experimenting 😉 Good luck!

  9. Lise

    Fantastic bars!  I’ve made them twice, once with raisins and then dates.  The kids preferred the date version (sweeter).  I have to leave out the walnuts due to an allergy 🙁 however we are fine with almonds.  I also added shredded coconut……yummy.

  10. Aure

    Love those bars! Best I’ve found so far, and super healthy too! Thank you so much for posting! Just wondering about the quatity though – I’ve cut the slab in 15 bars, as they looked like what would satisfy me for breakfast, but the recipes makes 24? Just wondering in case I’m eating too much?………………………..
    Thanks for your wonderful recipes!!

  11. Hilly

    THANK YOU Susan for this and other recipes! We’re in our mid fifties (and just about coming to terms with it, how CAN we be grown ups?!) Anyroad, we’ve been veggies since our twenties and we now seem to be on another journey down to even better Nutrition Lane. Your stuff has REALLY been a bonus and educational. I’m veganish now and was wondering what you’d use in your cakey recipes instead of the chucky eggs?

    Love your stuff mate, love it. These bars are in continuous supply in our house now.

    1. Susan Jane

      Excellent! I’ve been using psyllium husk in place of eggs loads now, and I love it. Milf muffins are an example. And the vegan banana bread (both on my website). I’ve got to upload more, as they taste so much better than egg-recipes. Shine on! Thanks for taking the time to say hi xx

  12. Paul

    Hi Sarah ! im a Cork lad studying nutrition ,Came across you and this breakfast recipe the other day…Because of your enthusiasm ,Decided to give it a go ..Boom! Turned out fantastic, even the mother was amazed 🙂 where would i find the nutritional contents? as i want to use them as an example for an assignment on the contents of protein bars (Yours is the homemade choice)Great personality for t.v. Hope to see a lot more of you.Regards Paul

  13. Nic

    Hi SusanJane, just wondering why you advise against using jumbo oats? Hope to make these delicious devils tomorrow but a stash of organic jumbo oats  are what I have in my larder. Thanks in advance!

    1. Susan Jane

      You can still use them don’t worry! If you had a choice, regualr oats set better. But You could also blitz the oats in a food processor for 2 seconds maximum, to break them down a bit. Not necessary – they’ll still work. But it will be improved. Hope this helps! Go rock those bars!

    1. Susan Jane

      Hi there. These are the correct quantities. Jamie’s videographer uploaded a mistake unfortunately, but it was rectified in its publication (just not on the video which can’t be touched once it’s live). You’re the only one who noticed, out of half a million readers! You must have an editor’s eye! 😉

    1. Susan Jane

      Hi there! You could try subbing with a small mashed banana, which would make them softer rather than crispy (certainly not any less delicious!). By all means try leaving them out as the recipe should still work. Rock that recipe! SJW

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