A fibre-packed treat that tastes great without the added chocolate coating. Slice bars to your preferred size – these are 7x5cm. 

Breakfast Muesli Bars

Makes 12 

Ingredients

4 (70g) medjool dates, pitted and finely chopped (or 70g chopped date block)
1 cup (250ml) boiling water
2 cups (220g) rolled oats
¼ cup (20g) cocoa
¼ cup (50g) dried apricots, finely chopped + extra for topping
¼ cup (30g) almonds, chopped + extra for topping
1 cup (145g) multi-seed mix
1 cup (250g) smooth peanut butter

For the topping

180g dark chocolate
2 tsp coconut oil
2 Tbsp pumpkin seeds 

Method

1. Line a 20x20cm baking dish with tinfoil.
2. Add dates and water to a bowl and mash to soften. Set aside for 5 minutes.
3. Add oats, cocoa, apricots, almonds and the seed mix to a different bowl, stir to combine. 
4. Whisk peanut butter through the date-water mixture until smooth. Scoop this mixture into the bowl with the dry ingredients.
5. Use your hands or a wooden spoon to mash everything together thoroughly.
6. Press mixture into the tin, flattening evenly. Refrigerate for 30 minutes. Slice into 12 bars and enjoy as is, or continue with the method below to coat in chocolate. 
7. Line a tray with baking paper and refrigerate for a few minutes.
8. In a mug, melt together chocolate and coconut oil until smooth.
9. Dip half of each bar into the chocolate, using a knife to remove the excess dripping off. Place on the cold baking tray.
10. Sprinkle the extra seeds, apricot and almonds over the chocolate coating. Repeat with remaining bars. Leave to set completely before storing in an air-tight container for 1-2 weeks. 

Cook’s tip  

Pack muesli bars into lunchboxes, enjoy as an after-school study snack or take them along on a hike. 

Recipe & styling: Sjaan van der Ploeg 
Photography: Zhann Solomons 

Also read: Scroll-stopping #TikTok breakfasts we still make on repeat

The post Breakfast muesli bars appeared first on MyKitchen.

This version of French toast will soon become a household favourite. Serve with bacon, roasted beans or curry. 

Sesame-fried eggs with herbed French toast

Serves 4 

Ingredients

4 large eggs
½ red onion, finely diced
1 red chilli, finely minced
½ tsp turmeric
½ tsp salt
10g parsley, finely chopped + extra for garnish
1 cup milk
4 slices day-old white bread
Ghee, for frying
100g Rosa tomatoes, halved

For the sesame fried eggs: 

3-6 Tbsp vegetable oil
¼ cup mixed sesame seeds
4 eggs 

 Method

1. Combine eggs, onion, chilli, turmeric, salt, parsley and milk in a deep plate. 
2. Add 3 Tbsp ghee to a pan over medium heat.
3. Soak each bread slice in the mixture, turning after 10 seconds.
4. Add bread to the pan, spooning on some extra onion pieces from the custard, and fry until golden, about 2-3 minutes a side. 
5. Remove and cool on kitchen towel to drain. 
6. Add another 2 Tbsp of ghee and repeat frying with the remaining slices of bread, coating each with extra onion and parsley if needed. 
7. Quick-fry the tomatoes in the same hot pan for 1 minute until blistered, remove. 
8. Add oil to a clean pan over high heat.
9. Crack one egg into the pan, then scatter sesame seeds along the edges.
10. Cook until fried to your liking, then remove and repeat with three more eggs. 
11. Serve sesame fried eggs on French toast topped with tomatoes and extra parsley. 

Recipes & styling: Sjaan van der Ploeg
Photography by: Zhann Solomons

Also read: 4 Breakfasts that taste like summer  

The post Sesame-fried eggs with herbed French toast appeared first on MyKitchen.