Fruity Breakfast Bars

These tasty bars are perfect for children. A batch will last up to one week in an airtight container in the fridge, unless eaten sooner! Compared to most commercial bars - glued together with large amounts of added fat and sugar - these are highly nutritious and contain the goodness of dried fruits and wheatgerm.


  • 2 free-range eggs, beaten
  • ¼ cup honey
  • ¼ cup low fat milk or soy milk
  • ½ cup tropical juice, no added sugar
  • 1 cup lite desiccated coconut
  • 1 cup wheatgerm
  • ¼ cup wholemeal self-raising flour
  • 2 x 200 g packets chopped dried fruit medley
  • ½ cup currants


  1. Preheat oven to 180°C. Line a rectangular tin (25 x 16 x 3 cm) with baking paper.
  2. In a large bowl, using a metal spoon, combine eggs, honey, milk and juice. Add the coconut, wheatgerm, flour, fruit medley and currants. Stir until well combined.
  3. Press the mixture firmly into the prepared tin.
  4. Bake for 35-40 minutes until golden brown. Allow the slice to cool in the tin.
  5. Remove slice from the tin and peel off the baking paper. With a serrated-edged knife, cut slice on a chopping board into 15 small bars. Wrap each bar into greaseproof paper, twisting the ends to like bon bons to seal.

Serves 15

Per serve: energy 666 kJ (133 Cal); protein 4 g; fat 3 g; saturated fat 2 g; cholesterol 30 mg; carbohydrate 29 g; fibre 3 g; calcium 32 mg; iron 1 mg

For more delicious recipes, and to see the nutritional analysis for this recipe, please purchase a copy of The Breakfast Book.