MannaBrew Oat & Nut Breakfast Bars

Chewy, wholesome baked breakfast bars infused with oats, nuts, dried fruit, and strong brewed MannaBrew.

Makes: 10–12 bars

Difficulty: Easy

Preparation time: 15 mins

Baking time: 25 mins

Ingredients

Dry Ingredients

• 180 g rolled oats

• 60 g chopped nuts (almonds, pecans, or walnuts)

• 40 g desiccated coconut

• 2.5 g (1 tsp) ground cinnamon

• 1 pinch fine salt

Wet Ingredients

• 125 g nut butter (almond, peanut, or cashew)

• 80 ml (⅓ cup) honey or pure maple syrup

• 30 ml (2 tbsp) coconut oil, melted

• 60 ml (¼ cup) strong MannaBrew, brewed and cooled

• 5 ml (1 tsp) vanilla extract

Optional Add-ins

• 40 g dark chocolate chips

• 40 g dried cranberries or raisins

• 20 g (2 tbsp) chia seeds or ground flaxseed

Instructions

1. Preheat & Prep: Preheat oven to 180°C (conventional) or 160°C (fan-forced). Line a 20x20 cm square baking dish with parchment paper, leaving an overhang on the sides for easy removal.

2. Combine Dry Ingredients: In a large bowl, mix together the rolled oats, chopped nuts, desiccated coconut, ground cinnamon, and salt.

3. Melt & Whisk Wet Ingredients: In a saucepan over low heat (or in a microwave-safe bowl), gently warm the nut butter, honey, and melted coconut oil until smooth and unified. Remove from heat and whisk in the 60 ml of cooled MannaBrew and vanilla extract.

4. Mix Together: Pour the wet mixture into the dry ingredients and stir well until every oat is evenly coated. Gently fold in your chosen add-ins (chocolate chips, dried fruit, or seeds).

5. Press Firmly: Transfer the mixture into the prepared baking dish. Use the back of a spatula or a flat glass to press the mixture down very firmly and evenly into the corners. (Pressing tightly is key to keeping the bars intact).

6. Bake: Bake at 180°C for 22–25 minutes, or until the edges are golden brown.

7. Cool & Slice: Allow to cool completely in the pan at room temperature, then transfer to the refrigerator for 1 hour to set before lifting out with the parchment overhang and cutting into 10–12 bars.

STORAGE: Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 2 weeks.