Breakfast is quite easily the most challenging meal of the day for me. I am not overly keen on packaged cereals, which really limits the healthier options when you are in a rush. And I seem to be in a rush most mornings, these days.

I am always on the look out for recipes the kids will eat and which do not come out of a packet either. I came across these in an email of recipes for different breakfast options. The almond jam bars from realsimple.com jumped out immediately and I quickly had a go at making them. I did make a few changes along the way though. I cut out the refined sugar and substituted buckwheat flour for the whole wheat. I also toasted the raw almonds, as I find this gives them a nicer flavour. And finally, I made them dairy-free.

They are a bit crumbly to eat, but they are suitably filling and make a great grab and go meal. They keep for a week in an airtight container at room temperature, or you can store them for a month in the freezer.

Makes 12 bars

• 1 cup Rolled Oats
• 3/4 cup Buckwheat Flour
• 1 1/4 cup Raw Almonds (I chose to toast mine for a few minutes)
• 1/2 cup coconut oil (or dairy-free spread)
• 1/3 cup Coconut Sugar
• 3/4 tsp Baking Powder
• 3/4 tsp Himalayan Pink Salt
• 1/2 cup Chia Raspberry Jam* (or your preferred brand of jam)

Oven 170C / 150 Fan / 350F

20cm / 8 inch Square tin, lined with parchment

In a food processor, pulse the oats with the flour and 1 cup of the almonds unto a fine flour. Add the coconut oil, sugar, baking powder and salt and pulse again until the mixture becomes sandy. Reserve 1/2 cup of mixture and press the remainder of the crumb into the lined tin. Spread the jam evenly over the top.

Roughly chop the remaining 1/4 cup of almonds and add this to the reserved crumb before spreading this over the jam. Press gently to help secure the crumb to the base and then bake for 35-45 mins, until the centre is firm and the edges are golden.

Allow to cool completely before removing from the tin to cut into pieces. (I found a serrated knife worked best here.) Store in an airtight container for up to a week, or in the freezer.

 

* Raspberry Chia Jam

• 2 cups of Raspberries
• 2 Tbsp Maple Syrup
• 2 Tbsp Chia Seeds (I prefer the white ones for making jam, as they are less visible and seem to be more tolerated by the kids!)

In a small saucepan, add the raspberries with the maple syrup over medium heat. Cook the raspberries for a few minutes, breaking them up with a wooden spoon until you have a smooth mixture. Next, stir in the chia seeds and continue to cook over low heat for about 20 mins. Remove from the heat and allow to cool. The jam will thicken as it cools. Store in an airtight container in the fridge for a week.