I love to have as little waste as possible, and this quick and healthy recipe for oaty orange breakfast bars makes use of the whole orange. The recipe can be easily be adapted to include more of your favourite ingredients, and can be made as breakfast bars or cookies, whichever you prefer. You will notice that there is no added sugar as all the sweetness comes from the fruit itself.
I often have porridge with oranges and seeds for breakfast, so by making these into oaty orange breakfast bars, I can still have a healthy breakfast when I’m on the go or short of time. On the days I want a treat, I’ll add in some choc chips and make them as cookies.
I’m very much a fan of the “bung it all in” method of baking, and this certainly suits that. As eggs and oranges vary in size, I find that I can be very flexible on the dry ingredients sometimes adding in more oats or seeds, or even different ingredients.
Ingredients for Oaty Orange Breakfast Bars/Cookies
1 tablespoon of self raising flour (I use gluten free)
1 tablespoon of chia seeds
1 tablespoon of mixed seeds
1-2 tablespoons of desiccated coconut
Rind of 1 orange
40g melted butter
1 teaspoon of vanilla essence
Juice and pulp of one orange
a handful of choc chips
a handful of raisins or cranberries
Method for Oaty Orange Breakfast Bars/Cookies
1. Preheat your oven to 180 degrees, grate the rind from the orange and put it to one side.
2. Segment the orange and blitz in your food processer.
3. Mix in the melted butter, egg, and vanilla essence.
4. Add in 100g of the oats along with the orange rind, and mix again.
5. Sprinkle in the flour, desiccated coconut, and seeds and mix thoroughly.
6. By now you should be able to judge how wet the mixture is going to be. It should be wet but not sloppy or liquid. If in doubt scoop up a spoonful of the mix and see how well it slides off the spoon. It should be firm enough that when you scoop it out onto the baking tray it holds its shape.
7. If it is too wet still, gradually add more oats. I mostly use a large egg and orange, so find that I need to add up to 50g more oats (using 150g in total). If it’s too dry, add a splash of orange juice.
8. Stir in your choc chips, sultanas, or cranberries by hand.
9. Scoop out a spoonful of the mix onto a baking tray and shape it into breakfast bars using a pallet knife. If you prefer cookies, shape them into rounds with your hands or the back of a spoon.
10. Bake for approximately 15-18 mins. They are extra nice served warm.
I make these weekly and reduced the butter bit by bit until there was no butter added. They still taste great, so perfect for those on a dairy free diet.
My recipe was inspired by one I found for orange choc chip oat cookies at My Kids Lick the Bowl. Do have a look over there if you fancy something sweeter. She has lovely photos of the end results too. My baking skills are good but sadly my food photography is rubbish. 😂 Let me know if you make them.