RECIPE : Waste-Not-Want-Not Breakfast Bars with Vanilla Topping

You might know that I've recently started making fresh vegetable and fruit juices for breakfast. I love the sense of wellbeing they give me-it's such a gentle and refreshing way to kickstart the day.

I know that there are modern juicers now which can pulp the whole fruit and veg into a smoothie type drink, but I like the purity of the fresh, thin juice despite having to use two of my propoints for it-I think it's worth it!
One thing I can't get to grips with, however, is the waste after making fresh juices. All that apple and carrot pulp going into the bin! So I racked my brains and came up with a way to use it up...
and here are my Waste-Not-Want-Not Breakfast bars!

The resulting bars are a squidgy but solid dense 'cake' type thing. They are fairly bland but come to life when spread with my Vanilla Cream cheese and Yoghurt dip and served with fresh fruit!


At 1pp/approx.60kcal for one bar or 3pp/approx.120kcal for two, they're a really low propoint/calorie option for a filling breakfast or mid morning snack.

The vanilla topping is 0pp/approx.15kcal for 1 portion and 1pp/approx.40kcal for up to half the mixture.

NB.If you don't have a juicer, simply replace the pulp in the recipe with 1 large grated carrot and 1 grated apple. (They may take slightly longer to bake as the mixture will be more moist).


YOU WILL NEED : (Makes 6 bars)

For the Bars;

Pulp from 2 carrots, 1 apple, 1/2 a cucumber and a stick of celery.
(Other combinations will work but there must be carrot and apple in the mixture for natural sweetness)

50g porridge oats

1 medium egg

50g 0% fat Total Greek yoghurt

1 teaspoon honey
(For SimpleStart this comes from your extra treats, for Filling&Healthy replace with a little sweetener or charge 1pp from your weekly propoint allowance for the whole batch)

1 small eating apple, grated (skin on)

1 teaspoon cinnamon

For the Topping;

30g lightest Philadelphia cream cheese
(For SimpleStart this comes from your extra treats, for Filling&Healthy leave out or charge 1pp from your weekly pp allowance for the whole pot)

100g 0% Total Greek yoghurt

1 teaspoon vanilla extract

1-2 teaspoons granular artificial sweetener

To Serve;

Fresh sliced fruit such as apple, banana


Take the pulp out of the juicer and pop into a mixing bowl. Remove any large pieces of fruit, vegetable or peel that haven't been processed properly.

Add the porridge oats, egg, yoghurt and cinnamon. Stir well.

Grate the fresh apple on top. I keep the skin on as it just adds to the finished texture.

Mix well then divide into 6 equal portions. Using your hands, form the breakfast bar shapes and lay onto silicon coated non stick baking paper.

The bars should be a similar shape and size to a weetabix.
Bake at 200C/400F/Gas6 for 10-15 minutes then flip over and bake for another 10-15 minutes until a rich golden brown.
Leave to cool while you make the topping.

Mix the cream cheese, yoghurt, vanilla and sweetener to taste. Mix well.

Arrange the breakfast bars on a plate with the vanilla topping and some sliced fresh fruit.

Spread the bars generously with the topping before loading with fresh fruit and devouring.

Any remaining topping can be used as a delicious dip for the fruit.





Once cooled, the bars will keep for a couple of days in an airtight container.


You can toast the bars lightly in a toaster to reheat slightly before serving.


You could put the dip into pre-weighed portions. Half of this dip is 1pp/approx. 40kcal.



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