I never really appreciated blackberries until I started cooking with them only a short time ago. In the past used to compare them to raspberries, which always seemed sweeter and tastier. My opinion changed completely with my first blackberry recipe <blackberry quinoa summer courgettes >, which would have been dull without the blackberries. I still love raspberries but I now love blackberries too!
This time I have used blackberries in a sweet, or rather semi-sweet, breakfast bars recipe. These bars are dairy free and contain no refined sugar. On the other hand, they are full of oat, nut, seed and fruit goodness making them an ideal healthy breakfast option. The mild coconut flavour (from the coconut oil) goes extremely well with the blackberries and even my children, who aren’t usually keen on coconut recipes, didn’t grumble. Although I used honey in this recipe you could use agave or maple syrup instead and enjoy it vegan.
I made these bars several times until I was happy with the proportions. I wanted the bars to be moist as well as sweet enough to be enjoyed as breakfast bars, on-the-go snack bars and even dessert bars. And they are!
250 g blackberries, roughly chopped
80 g hazelnuts, lightly crushed
200 g rolled oats
2 tablespoons whole flaxseed
4 tablespoons honey (alternatively agave or maple syrup)
2 tablespoons coconut oil
Preheat the oven to 325 F/ 170 C/ gas mark 3. Line a 20×20 cm baking tin with non-stick paper.
In a large bowl combine the oats, hazelnuts and flaxseed and set aside.
In a saucepan heat up the blackberries, honey (or agave or maple syrup if you prefer) and coconut oil. Simmer for 5 minutes stirring occasionally. Pour into the oat mixture and stir thoroughly to combine. Pack the mixture tightly into the tin and bake for 20 minutes. Let cool completely before cutting into bars. Should yield about 10 bars.
I’ve entered this recipe in this month’s Simple And In Season hosted by feedingboys.co.uk