⅔cupgogi berries (I substituted dried cranberries)
½cupshelled pumpkin seeds
1cupbrown flaxseeds
½ cupcacao nibs (I omitted them)
3tablespoonschia seeds
1cupcornflakes
1 cuprolled oats
Instructions
Preheat the oven to 350F degrees and line the bottom and sides of a 8-inch square baking pan with parchment paper or aluminum foil.
Pit the dates and tear them with your fingers into a small saucepan. Add the cinnamon, cover with 1 cup cold water, bring to the boil and let bubble for 5 minutes. Turn off the heat, and beat with a fork until you have a rough purée.
Put all the remaining ingredients into a large bowl, add the date mixture and mix until everything is combined.
Scrape the mixure into your prepared tin and press it down evenly.
Bake in the oven for 30 minutes, until firm and set, and golden on top and darker around the edges.
Remove from the oven and place the pan on a wire rack, allowing the bars to cool in the baking pan before cutting into pieces.
Recipe Notes
Breakfast Bar Recipe Variations:
Use sunflower seeds in place of flaxseeds, or half and half rather than all flaxseeds.Substitute puffed rice or buckwheat flakes for cornflakes.If you can't get hold of medjool dates, then use 12 ounces pitted dried dates and up the water to 1-¼ cups. They’ll take about 10, rather than 5, minutes to cook until they're soft enough to mash to a purée.Serving size: 1 breakfast barClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.6*SmartPoints (Green plan)6*SmartPoints (Blue plan)6*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Nigella Lawson Breakfast Bars 2.0
Amount Per Serving (1 bar)
Calories 200Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 25g8%
Fiber 9g36%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.