Tropical Breakfast Bars

  • 150g Whitworths Stoned Deglet Nour Dates
  • 20g Whitworths Desiccated Coconut
  • 95g Whitworths Soft Smyrna Figs
  • 30g Whitworths Tropical Mango
  • 30g Whitworths Golden Pineapple
  • 160g oats
  • 1 ripe banana
  • 70ml boiling water

Ready… Steady… Bake…

  • Preheat your oven to 160°C/Fan 140°C/Gas Mark 3, pop the kettle on then lightly grease and line a 20cm square tin.
  • Peel the banana and break into pieces then place into a jug with the dates, coconut and boiling water then leave for 5 minutes.
  • Meanwhile, chop the figs, mango and pineapple into 50mm chunks (we like to use scissors!).
  • Using a stick blender blitz the banana mix to a fine puree (careful not to spray yourself with the boiling water).
  • Mix the puree, oats and chopped fruit in a bowl then press into the prepared tin.
  • Bake for 30 minutes until firm to touch. Remove from the tin and cool on a wire rack.
  • Cut with a sharp knife and serve. Store in a tin for up to 5 days.
  • These bars freeze well to, simply wrap well then freeze for upto 1 month, defrost thoroughly at room temperature before eating.
Print recipe
  • 10 mins
  • 30 mins
  • Makes 10