Tropical Breakfast Bars

  • 16 bars

The delicious combination of pineapple and cashew nuts makes these a perfect ‘grab and go’ healthy breakfast bar when time is short in the morning

  • 175g /6oz dried pineapple pieces, chopped 
  • ¼ ripe pineapple, diced
  • 100g cashew nut butter
  • 50g light olive oil
  • 175g gluten free porridge oats
  • 175g wholemeal or gluten free self raising flour
  • 1 tsp gluten free baking powder
  • 2 tbsp ground flaxseed
  • 2 tbsp sesame seeds
  • 100g desiccated coconut


  • Step 1

    Preheat the oven to 180ºC, gas mark 4.

  • Step 2

    Place the dried pineapple pieces in a bowl and cover with boiling water. Leave for 15 minutes, then drain.

  • Step 3

    Place half of the dried pineapple into a blender with the fresh pineapple, nut butter and oil and process to form a thick puree.

  • Step 4

    Place the oats, flour and baking powder in a bowl.  Stir in the seeds, coconut and remaining chopped pineapple. Pour in the puree and mix thoroughly.  

  • Step 5

    Spoon the mixture into a greased and lined baking tin approximately 25cm by 30cm.  Bake in an oven for 30-35 minutes until golden brown.  Leave to cool in the tin then cut into slices.

  • Adding nut butter to the flour mix greatly increases the protein and minerals in this bar and will help satisfy even the hungriest of toddlers
  • Suitable for vegetarians, vegans, Seed-Free, Dairy-Free, Soy-Free
  • Keep in the fridge for up to 1 week.
  • These bars will freeze for up to 1 month

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Christine Bailey is an award winning nutritionist and chef and author of numerous health and recipe books including The Top 100 Finger Foods. Find out more at: