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Coconut, Blackberry and Rowse Honey Breakfast Bars

Name: Coconut, Blackberry and Rowse Honey Breakfast Bars
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 12 medjool dates, cut in half; 1 tsp cinnamon; 200g unsalted butter or coconut oil; 100g soft brown sugar; 350g rolled oats; 150g Rowse Scottish Heather Honey, plus extra to drizzle; 200g desiccated coconut; 100g ground almonds; 100g hazelnuts, chopped; 50g sunflower seeds; 100g blackberry jam; 100g fresh blackberries; Coconut flakes, to serve

15 mins to prep
15 mins to cook
Serves 12

This recipe uses:Scottish Heather HoneyWhere to buy

About

Looking for easy on-the-go breakfast to give you a much-needed midday lift? Try our easy bars filled with blackberry jam and fresh blackberries, coconut and Rowse Scottish Heather Honey for natural sweetness.

Recipe by:Amanda James

Ingredients

Top tip: Tick off the items you've already got, so you can quickly see what's left to buy

Method

Step 1
Preheat the oven to 180C fan/160C. Grease and line 20cm square tin with baking parchment. Add the dates and cinnamon with 120ml of warm water to a blender and blitz to make a smooth paste, leave to one side.
Step 2
To a large pan add the butter, sugar, oats and Rowse Honey then stir over a medium heat until melted and the sugar has dissolved. Turn the heat down and add the date paste, stir through until fully combined. Take off the heat. Transfer to a large mixing bowl to cool for 5-10 minutes then stir through 150g desiccated coconut, ground almonds, chopped hazelnuts and sunflower seeds.
Step 3
Pour half into the prepared tin then dollop the blackberry jam, swirling it and spreading it across. Pour over the remaining half and dollop in the fresh blackberries, pushing them in so they are submerged but you can still see them. Top with the remaining desiccated coconut. Bake in the oven for 15-20 minutes until set and turning golden.
Step 4
Take out of the oven and cool for 10 minutes before transferring to a cooling rack to cool completely. Drizzle over extra Rowse Honey and cut into 12-14 bars. Serve.