Blueberry, Almond & Oat Breakfast Bars

1. Preheat the oven to 180°C (160°C fan).
2. Line a 20 × 20 cm baking tin with parchment paper.
3. Melt the butter with the honey or maple syrup over a low heat. Remove from the heat and allow to cool slightly.
4. In a large bowl, combine the oats, ground almonds, flaked almonds, cinnamon, baking powder and salt.
5. Stir in the dried blueberries and orange zest.
6. Beat the egg and vanilla into the warm butter mixture.
7. Pour the wet mixture into the dry ingredients and stir thoroughly until everything is evenly coated.
8. Tip into the lined tin and press down firmly with the back of a spoon.
9. Bake for 25–30 minutes, until golden around the edges and lightly browned on top.
10. Leave to cool completely in the tin before cutting into 12 bars.

Serve one bar with Greek yoghurt and fresh blueberries for breakfast, or wrap individually for a convenient snack. They also make a lovely addition to a packed lunch or hiking bag.

Storage: Keep in an airtight container for up to 5 days. They can also be frozen for up to 3 months.

Toast the almonds: Toast the flaked almonds for 5–7 minutes before adding them for a deeper flavour.

Make them gluten-free: Use certified gluten-free oats.

For an especially good version, drizzle the cooled bars with a little melted dark chocolate and scatter a few chopped dried blueberries over the top.