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Coffee Breakfast Bars

Serves: 8 large or 16 small Prep: 10 minutes Cook: 30 minutes


1 cup oats

½ cup mixed seeds

2 tbs sesame seeds

3 scoops Noway Iced Coffee (or preferred coffee flavour)

½ cup shredded coconut

¼ cup nut butter or tahini

3 tbs coconut oil, melted

2 tbs maple syrup

1 tsp vanilla extract

40g dark chocolate, melted to drizzle over the top


  1. Preheat the oven to 180C. Line a square baking tin with baking paper.
  2. Place all dry ingredients into a large mixing bowl. Stir with a fork to combine.
  3. In a seperate bowl mix coconut oil, nut butter/tahini, maple syrup and vanilla extract until smooth.
  4. Pour wet mixture into dry and stir well. Add 2-3 tbs of water to help combine and a sticky mixture is formed.
  5. Transfer mixture into tin spread out evenly and press down firmly until compact.
  6. Bake for 25-30 minutes or until golden.
  7. Allow cooling in the tin for 5 minutes. Transfer to a wooden board and slice into bars while warm. Then allow to cool and harden up.
  8. Store in an airtight container for 7-10 days.


Macros Per Serve

Calories: 243

Net Carbs: 10g

Fat: 17g

Protein: 11g