This Muesli Bar packs just 230 kcals and is a delicious alternative to breakfast, in fact the perfect breakfast on the run if, like me, you get up and go at the crack of dawn everyday
Pair with a yummy skinny latte (adds 67 kcals)
a strawberry shake made from 150ml skimmed milk & 1 handful strawberries (adds 70 kcals)
or a handful of blueberries topped with 1 tbsp fat free greek yoghurt (adds 55kcals)
Recipe courtesy of Healthy Food Guide UK
300g gluten-free oats
50g sunflower seeds
25g sesame seeds
50g dried cranberries
50g dried prunes, chopped
30g linseed (flaxseed)
100g low-fat spread
405g tin light condensed milk
50g no added sugar or salt peanut butter
2tbsp runny honey
Heat the oven to 180°C/fan 160°C/gas 4 and line a 30x20cm baking tray with baking paper.
Put the dry ingredients in a large bowl and mix well.
Put the spread, condensed milk, peanut butter and honey in a small heavy-based saucepan.
Stir over a low heat until melted and bubbling.
Pour the hot liquid into the dry ingredients and stir well until combined.
Press the mixture into the prepared baking tray, then bake for 20–25 min until golden.
Remove from the oven and set aside to cool in the tin.
Once completely cool, remove the slab from the tray (discard the baking paper) and cut with a sharp knife into 16 bars.