Sometimes breakfast feels repetitive with siu mai, cheung fun, fried eggs, sausages, and Macca. Eating the same thing every day can get quite tiresome…
When I want a healthier option, I make a big batch of crunchy oat bars at home on the weekend. I store them in the fridge and pull them out when needed, pairing them with yogurt, milk, or fruit—simple and delicious. As the name suggests, these oat bars are crunchy with a slightly chewy texture, likely due to the honey. Friends who’ve tried them have said they taste a bit like almond toffee and are very tasty. I’ve had people finish my entire week’s worth of breakfast in one go!
ʙɪɢʙᴏʏ ᴛɪᴘs✨
📌After making the oat bars, let them cool before breaking them into pieces and storing them in a glass jar or airtight bag. They can be kept in the fridge for 1-2 weeks.
📌For a vegetarian version, you can replace regular butter with plant-based butter.
Ingredients
Almond Slices | 100g |
|---|---|
Oats | 150g |
Unsalted Butter | 40g |
Honey | 50ml |
Salt | 1 pinch |
Steps
1.
Heat a skillet over medium-low heat, add butter and honey, and season with a pinch of salt. Once fully melted and combined, turn off the heat.
2.
Place almond slices and oats in the same bowl, then pour in the honey-butter mixture and stir until well combined.
3.
Preheat the oven to 180°C.
Line a baking tray with parchment paper, then spread the almond and oat mixture evenly over the paper with a spoon, pressing down to form a thin layer.
4.
Bake in the oven for 12-15 minutes, or until golden brown.
5.
After baking, let the oat bars cool for 15-20 minutes before breaking them into pieces. If not eaten immediately, store them in the fridge for 1-2 weeks. They are great with milk, yogurt, fruit, and more! Check out how BigBoy uses these oat bars to make a café-style "Homemade Granola & Seasonal Fruits with Avocado Yoghurt Puree" !
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