These Pink Lady® oaty breakfast bars make a delicious and healthy start to your day – they’re packed with goodness from wholemeal flour, oats, nuts, flaxseed – and of course Pink Lady® apples – and will keep you going until lunch time!
Best of all, these bars taste absolutely delicious. They keep well in a sealed container for 3-4 days or if you want to store them for longer, just cut into slices and put in the freezer. Take a slice out the night before for a delicious, fuss-free breakfast. Or take them out with you on a country walk - the perfect snack to keep you going in the great outdoors.
Pink Lady® apples are the perfect apple for both the filling and the topping. They keep their fantastic crunch inside the bars, making for a lovely change in texture and adding a touch of moisture. The sliced apple topping makes these bars look just as good as they taste, with the delicate pink of the apples retained even after the bars are cooked. Be sure to dip the apple slices in lemon juice after you cut them to prevent them from going brown.
So get your mixing bowl out and give this recipe a try… it’s a sure fire way of banishing the bland for breakfast!
Full preparation
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Preheat the oven to 180ºC/fan 160ºC/gas mark 4. Line a 34 x 24cm baking tin with greaseproof paper overlapping two of the sides so you can use the paper to lift the cake out of the tin.
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In a large bowl mix together the flour, sugar, oats, flaxseeds, bicarbonate of soda, cinnamon and raisins. Make a well in the middle and add the almond milk, yoghurt, vanilla and chopped apple. Mix well and then pour into the baking tin, smoothing the top.
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Layer the apples for the topping on top of the mixture. Overlap the slices of apple, laying some diagonally and some vertically to create a nice pattern.
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To make the crumble, mix together the chopped pecan nuts, flour and maple syrup. It should be lumpy. Scatter this over the top, leaving some slices of apple uncovered.
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Bake for 30 minutes or until a skewer inserted in the middle comes out clean. Then cool in the tin for a few minutes before transferring to a wire rack to finish cooling.
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Cut into 12 squares.
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Tip: If you dip the slices of apple in lemon juice before you lay them on the top it will prevent them from browning in the oven.
