Lemon, Honey & Ginger Breakfast Bars

Makes 10 bars

Ingredients

• 3tbsp honey (runny honey if possible)
• 1tbsp coconut oil
• 1tbsp tahini (I use cypressa)
• juice of 1 lemon
• 6-8 dates, pitted and chopped (I use medjool dates)
• 125g gluten free rolled porridge oats (love life/waitrose)
• 75g pumpkin seeds, chopped
• 1/2inch piece of fresh ginger, peeled and finely chopped
• 2tbsp chia seeds
• grated zest of lemon

Method

• Line a small baking tray with greaseproof paper. 
• Place the honey, coconut oil, tahini and lemon juice into a pan and put on a  low heat to melt the coconut oil. Once melted mix and set aside to cool. 
• Mix together the dates, oats, pumpkin seeds, ginger and chia seeds with your hands so as to spread the dates evenly throughout the other ingredients. 
• Add the lemon zest.
• Pour the honey mixture over the oats mixture and stir to ensure all the ingredients blend together. 
• Press into the lined baking tray and chill in the fridge for 2-3 hours. 

* Options: You can increase the ginger if you want a bigger kick, or I sometimes reduce the dates and add dried chopped cranberries. And I sometimes like to drizzle a little melted chocolate across the top.