Breakfast Recipe – Healthy Berry Brekky Bar

We understand that life gets in the way. Some mornings can be a mad rush to get out of the house and you may not have time to sit down for a meal. You may have noticed that there has been an influx of packaged breakfast options available in the supermarkets and they may seem as a convenient, grab-and-go option. Are you wondering how they stack up nutritionally? We recently conducted a review of popular supermarket breakfast biscuits and breakfast drinks.  You can read more about it here.

In today’s blog, we are sharing Cladia’s Baked Berry Breakky Bar. These breakky bars are quick and easy to make and perfect for a healthy on-the-go breakfast. You can also serve it warm with some low fat yoghurt or have it as a snack during the day. Have fun with the recipe and enjoy!


Healthy Baked Berry Brekky Bar

Preparation Time: 5 minutes     |     Cooking Time: 30-45 minutes     |     Makes 6-8 serves


  • 2 cups rolled oats
  • Large handful of almonds
  • ¾ cup coconut
  • 1 handful dates, deseeded and chopped roughly (or any other dried fruit of your choice)
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • ½ teaspoon of nutmeg
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1 ¾ cup of milk
  • 2 tablespoons of olive oil
  • 2 cups frozen berries



  1. Preheat oven to 190℃
  2. Line a square baking dish with baking paper.
  3. In a medium mixing bowl, combine all of the dry ingredients.
  4. In a separate bowl, whisk the eggs and then add the rest of the wet ingredients. Mix to combine.
  5. Pour the wet ingredients into the dry mixture and stir (the mixture will be quite runny – this is normal).
  6. Pour the mixture into a lined baking tray and bake for 30-45 minutes or until cooked through and golden.
  7. Cut into squares.


Variations for those with special dietary requirements


Use milk alternatives such as almond milk to make a dairy-free nut bar.


Replace almonds with pepitas or chia seeds to make a nut-free bar.


Replace the milk with lactose-free milk and omit dried fruit.

According to the Monash University FODMAP app, 10 almonds has been tested to be a low FODMAP serve. The amount of almonds used in this recipe is small and therefore should be tolerated by most individuals with IBS if you limit to 1 serve of the recipe. If you are concerned, you may wish to swap it for peanuts, hazelnuts or seeds.



Specialist Dietitian Consultancy is a premium nutrition clinic with clinic locations in Ardross, East Fremantle, Mount Lawley and Mount Pleasant. This recipe is developed by Claudia Coombes (Dietitian in training) and reviewed by Charlyn Ooi (Accredited Practising Dietitian and Credentialled Diabetes Educator). All content written is based on our own opinions and not sponsored in any way. The information provided is general advice and not applicable if you have any specific dietary requirements. For further information or to book an appointment, please click on the Contact Us page.