Picture by Jonathan Pollock

Serves: 16
Prep time: 10 minutes

When you’re trying to be good, breakfasts can get a bit dull, especially if you’re short for time and like to grab things on the go. Making breakfast bars is the perfect solution for time-saving and they’re also really balanced – fresh fruit, protein and slow release carbs, all together in one delicious portable bar.

150g self-raising flour
100g oats
50g ground almonds
200g butter, diced
250g fructose, xylitol or golden granulated sugar (fructose and Xylitol are natural and have a really low GI level)
50g desiccated coconut
2 medium free-range eggs
100g toasted hazelnuts
300g fresh blueberries

Heat the oven to 180°C/gas 4. Butter an oblong cake tin (about 31 x 17 x 3cm). Tip the flour, oats, ground almonds, butter and sugar into a bowl and rub in the butter. Remove 85g of the mix, stir in the coconut and put to one side. Add the eggs to the remaining mixture and mix together with a wooden spoon. It doesn’t need to be very smooth.

Spread this mixture over the base of the tin, then scatter half the blueberries over the top. Sprinkle with the coconut mixture and bake for 45 minutes. Dot the remaining fruit over the surface and cook for a further 15 minutes, until firm to the touch. Cool in the tin and cut into slices or squares. They will keep for up to 2 days.