We are often running late in our house, particularly in the mornings. The alarm goes off and the snooze button is pressed half a dozen times. Some one gets motivated the get up then the other person rolls over and squashes any plans for getting out of bed. So we run late. We've tried the alarm on the other side of the room. We've tried putting catchy music on to dance to upon wakening. We've tried having the smells of coffee wafting from the kitchen to entice us in. The promise of bought breakfast even. Doesn't work. We sleep in. We run late.
In my latest efforts I've focused on compensating for being late. Why resist what cannot change? So I bring my toothbrush to work. My make up is done on the road. Toast slides off plates in the car when driving around corners. Or we go hungry until lunch.
So when I found a recipe for home-made breakfast bars it simply had to be made. Nutrition, on the go, sustaining tummies so they won't rumble during a morning meeting yet again. Sounds like a winner. Baked on the weekend in preparation for yet again hitting snooze.
Makes 16 decent sized slices
1 tin sweetened condensed milk
35 g pepitas
75 g sunflower seeds
75 g walnuts, roughly chopped
125 g apricots, diced
125 g sultanas
50 g dessicated coconut
250 g oats
2 tbs cinnamon sugar
Pre-heat oven to 130* C. Line a lamington tin with paper, or any other shallow dish with a large surface area.
Gently heat the milk over a low heat in a large saucepan. Combine the remaining ingredients (except cinnamon sugar) and gently stir them into the hot milk until all is combine. There should be no dry bits anywhere.
Spread into the prepare tin, pushing into the corners. Sprinkle cinnamon sugar over before baking in the oven for around 50 minutes.
Once cooked and delicious, remove from oven and slice into 16 pieces. Then leave to cool before storing in an air-tight container. Delicious with a cup of hot coffee for people on the go.
Adapted from Nigella Express by Nigella Lawson
If only I had time for that cup of tea too.