Blueberry burst breakfast bars recipe | Sainsbury`s Magazine

Ingredients

• 1 x 100g pack seed mix (contains sunflower, pumpkin, sesame and golden linseed)
• 60g skin-on almonds, roughly sliced
• 1 x 225g pack blueberries
• 100g coconut oil
• 100g nut butter, stirred (we used almond)
• 75g maple syrup (or clear honey)
• ½ x 250g pack cooked quinoa (or use 50g dried quinoa, cooked and drained)
• 200g porridge oats (Use GF oats if required)
• ½ tbsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp fine sea salt
• 2-3 ripe bananas (about 300g unpeeled weight), mashed