High Fibre Malty Breakfast Bars

So my Indian cook book styling adventure begins!
I’m writing up this recipe under a blue mosquito net in a hot and tropical village in Kerala.
Having had no sleep last night but super excited I was picked up at the Kochi airport by Malin the cookbook  agent/project manager and a driver.
First we stopped off for a huge breakfast of masala dosa (and I mean huge!) then we headed across country to the coast and the village I’ll be staying in your the next 4 weeks.

I haven’t explored yet, but Ive just had a sleep to the noise of an incredible amount of wildlife outside my window. Also there’s no wifi yet which could be a little tricky! But instead of having a no wifi panic I’ve done a little yoga and I’m writing up this recipe. I’ll keep you posted…

This is yet another incarnation of my Banana Flapjacks, because it’s got to be one of the most adaptable recipes ever!! This time I’ve added some delicious organic barley flakes and puffed quinoa from Hodmedods (link below if you fancy trying their amazing uk grown organic flours, beans & grains) for a deliciously chewy, substantial bar packed full of fibre and nutrients. Plus some maca for a deliciously malty taste to compliment the barley and a little breakfast boost.

These tasty, nutty and malty little bars make the perfect breakfast or tasty snack – I like them with dollops of coconut yogurt and warm and gooey berry compote. Or just on their own! Enjoy xxxx


img_1079I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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  8 servings
  10 minutes preparation time
  20 minutes cook time


  • 2/3 cup gluten free oats
  • 1/3 cup organic barley flakes – I used Hodmedods
  • 1/4 cup organic puffed quinoa – I used Hodmedods
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/2 cup pecans
  • 1/4 cup ground almonds
  • 1/2 cup flax seeds
  • 1 tbsp maca – I used Organic Burst
  • 1/2 tsp cinnamon
  • 1 tbsp peanut butter or almond butter
  • 1/4 cup melted coconut oil
  • 1/4 cup coconut honey – I used Coconut Merchant or maple syrup
  • 2 bananas – mashed


  1. Pre heat the oven to gas mark 5/190C
  2. Mix all the dry ingredients in a large bowl
  3. Heat coconut oil very gently in a saucepan until melted then add to the wet mix
  4. Add the wet mix to the mixture & stir well until everything is combined (this shouldn’t be too wet).
  5. Line a baking tray with grease proof paper & spread the mix on top, around an inch thick
  6. Top with your choice of crunchy toppings.
  7. Bake for 25 minutes – test the middle of the bars with a knife to ensure they are cooked  through. If not bake for a further few minutes and test again.
  8. Remove from the oven, leave to cool slightly & then divide into bars.

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