I am dreaming of summer. I am tired of cold toes. And cold fingers. And colds for that matter. I am tired of the sniffles, coughs and tissues. I cannot wait for winter to be over. Although, actually it can be winter for the rest of the week and THEN I would like some warmer weather. And why do you want it to remain cold I hear you ask? I will tell you. I am soooo excited. Hubby and I are going away on a little romantic getaway this weekend up to the Sunshine Coast Hinterland. Sans children. Wooo hooo! So winter is most definitely welcome for this weekend. I cannot wait to light the fire and cozy up without the kids controlling the remote: mental note, check if our cabin has Netflix #priorities. I am looking forward to sitting in front of the fire with delicious cheese and charcuterie board with a bottle (or two) of good red and play a game of scrabble. But after my little winter escape I am happy for winter to be over. And until summer really arrives I can just devour these summery flavoured Tropical Breakfast Bars and think of warmer days.
These Tropical Breakfast Bars get their ‘tropical’ name due to the generous amount of mango mixed along with coconut, banana and passionfruit. I used frozen mango but you could easily use fresh when they come back in season. Ah mango season, another reason I need summer to hurry along. Anyway I digress. These Tropical Breakfast Bars are ideal for lunchboxes as they are sweetened only with fruit (and they are choc full of it too) and they are nut free. You can serve these Tropical Breakfast Bars in place of a muesli bar or cookie.
These Tropical Breakfast Bars are designed to be like porridge on the run. But without the mess factor. And breakfasts I can eat on the go are so important to me. As I really need my breakfast, otherwise I turn into a…well let’s just say it rhymes with witch. Anyway, the point is, I am sure a lot of you are like me and cannot actually sit down to eat your breakfast. I am normally eating my breaky on the train on my way to work. Or scoffing breakfast down in the car when doing the school run – while mentally writing lists for what I need to achieve that day and reminding my kid for the 17th million time to please bring home his three school hats that have been there since week three term two. Ahem. So I am loving having these Breakfast Bars as a breakfast on the go option for busy mornings.
If you have tried my delicious Apple and Raspberry Breakfast Oat Slice then you will loooovve this Tropical Breakfast Bars recipe! To make things even easier for you this great little breakfast bar recipe is also freezer friendly too! So they are just perfect for baking ahead and storing for later for a super quick and easy breakfast when you’re short on time.
These Tropical Breakfast Bars are also great for baby led weaning. The breakfast bars are super easy for little hands to hold. And as they are egg and dairy free they are perfect for young babies. If you are looking for other no added sugar recipes that are sweetened only with fruit you should try my Apple Oat Cookies that are all kinds of amazing. Or my delicious Carrot Cake Muffins are just heavenly.
These delicious Tropical Breakfast Bars are sweetened only with fruit. A gorgeously light but filling breakfast or sweet addition to the lunchbox your family will love these dairy, egg and nut free breakfast bars.
- 1 overripe banana
- 2 cups finely diced frozen mango (250g)
- 1 passion fruit
- 2 cups rolled oats
- 1 cup self raising wholemeal flour
- 1/2 cup desiccated coconut plus extra for sprinkling
- 1 tsp cinnamon
- 100g coconut oil, melted and cooled slightly
- Preheat the oven to 180c and grease and line a rectangle slice tin 17.5 x 22.5 cm in size
- Melt the coconut oil in the microwave or on the stove top and set aside to cool slightly
- In a large bowl mash the banana thoroughly and then stir until it is smooth
- Mix through the mango and passionfruit and stir to combine
- Add the oats, flour, coconut and cinnamon and mix together before adding the coconut oil and mixing again to combine
- Turn the mixture into the lined slice tin and press the mixture in evenly and firmly over the pan then lightly sprinkle the top with desiccated coconut
- Bake for around 20-25 minutes or until the topping is golden and the top springs back when lightly touched
- Cool completely before slicing into 28 bars
- The coconut oil is mixed in after the other ingredients have been combined as the frozen mango would solidify the coconut oil if this was added directly to the fruit mixture.
- These Tropical Breakfast Bars are freezer friendly. After slicing the bars store layered in a container with baking paper separating the layers.
I hope you enjoy this recipe! I would love for you to bake these delicious Tropical Breakfast Bars and let me know what you think. If you do make these or if you try any of my other recipes be sure to take a picture and share with me on Instagram or Facebook. Also don’t forget to subscribe to my blog and be the first to be notified of my new recipes!