Get your food prep game on with these fabulously fruity breakfast treats. Prepare the night before and have one less thing to worry about on a stressful morning of homeschooling.

We’ve teamed up with plant-based food blogger, Amy Lanza, to share our recipe for these Very Berry Breakfast Bars – an on-the-go pick me up for key workers or a sweet way to cut through another grey day indoors.

Inspired by the superberries and vitamin c in our Glow Berry serum, they provide a soft oaty texture with a sharp layer of berry jam and the piece de resistance – a crunchy, nutty coat on top.

Very Berry Breakfast Bars

Makes: 6

Time: 40 minutes plus cooling

Ingredients you'll need:

1 tbsp ground chia or flax seeds

3 tbsp plant-based milk

100g sweet potato puree*

100g almond or cashew butter

3 tbsp agave or maple syrup

1 tsp vanilla extract

100g oats

100g oat flour (oats blitzed to a flour)

1 tsp baking powder

A pinch of salt

100g low sugar raspberry or strawberry jam

15g mixed seeds

20g flaked almonds

Method:

Preheat the oven to 160Fan/180*C and line a 10cm x 20cm baking tray with parchment paper.
Stir together the ground chia or flax seeds and the milk and leave for 5 minutes to form a gel.
Whisk together the sweet potato puree, almond or cashew butter, agave/maple syrup, vanilla and the chia gel.
Pour in the oats, oat flour, baking powder and a pinch of salt. Stir to a sticky mixture and pour into the lined dish.
Spread over the jam in an even layer and sprinkle over the seeds and almonds. Bake for 25-30 minutes.
Allow to cool fully before slicing into 6 bars.

*to make sweet potato puree: roast or steam a sweet potato until really soft and mash the flesh until smooth. Allow to cool down and weigh out as required.

Don't forget to share your snaps with us using #LOVETROPIC if you give this recipe a try!