Orange and Craisin Breakfast Bars
Busy mornings call for quick, nourishing solutions—and these Orange Craisin Breakfast Bars are just the thing. They’re packed with zesty citrus flavour, chewy cranberries, and wholesome oats, making them a perfect grab-and-go option for hectic weekdays. Whether you’re rushing out the door, packing lunchboxes, or just trying to simplify your morning routine, these bars offer a homemade, fuss-free alternative to store-bought snacks. Bake a batch ahead of time and enjoy a time-saving, family-friendly breakfast that's both delicious and energising.
Well, would you rather buy breakfast bars?? I am thinking that is a NO. So here you are. Ready in not long at all and good to serve (by ‘serve’ I mean, throw into a container as you tear out the door) on a rushed morning. Happy breakfast rush…no more breakfast guilt!
We have an entire section on this site devoted to breakfast. Here are some of my favourites, as a non breakfast eater!
Curried Lentil Smash and Egg Naan Breakfast Roll
Need
- 100 Grams buckwheat groats
- 200 Grams bakers or strong flour
- 300 Grams rolled oats
- 100 Grams coconut sugar
- 1 Teaspoon baking powder
- 1 Pinch pink salt flakes BUY
- 100 Grams honey
- 200 Grams coconut oil
- 170 Grams dried cranberries (craisins)
- 270 Grams medjool dates, pitted
- finely grated zest of 1 orange
- 120 Grams fresh orange juice
- 10 Drops doTERRA wild orange oil (optional) BUY
- 1 Teaspoon vanilla bean paste BUY
- 50 Grams chocolate white (optional) BUY
Do
- 1
Preheat oven to 160°C and line a Swiss roll tin (24 x 30 cm) with baking paper. Set aside.
- 2
Place buckwheat into Thermomix bowl and mill 1 min/speed 10.
- 3
Add flour, oats, sugar, baking powder and (salt) and mix 10 sec/speed 3.
- 4
Add honey and coconut oil and mix 30 sec/Reverse/speed 3, with the aid of the spatula.
- 5
Scrape down sides of bowl and blend 10 sec/Reverse/speed 3. Remove from bowl and set aside
- 6
Place craisins, dates, finely grated orange zest, orange juice, orange oil and vanilla into Thermomix bowl and cook 5 min/100°C/speed 3.
- 7
Prepare base whilst filling is cooking.
- 8
Place 2/3 of the dry mix onto the prepared tin and press down firmly to compact.
- 9
When filling is cooked, quickly spread over base completely, right to edges. Use the back of a wet spoon if needed to help spread the filling.
- 10
Crumble the remaining oat mixture across the top and press down lightly.
- 11
Bake 25 minutes until lightly browned and bubbling, turning tray if needed.
- 12
Cool completely before slicing into bars.
- 13
Drizzle with melted white chocolate if desired.
- 14
Store in an airtight container in the fridge until use.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
