Fluffy Belgian Waffles with Fresh Strawberries and Cream
Crisp golden Belgian waffles served warm with strawberries, whipped cream, and a drizzle of maple syrup.
Ethan's Cookie Breakfast Bar
This kid-inspired breakfast bar is soft, lightly sweet and great for busy mornings when you want something quick to grab.
It bakes as one tray and slices neatly into bars, with oats and banana for body plus dark chocolate for that cookie-style hit.
Method
15m25m40m
- Heat the oven to 180°C (160°C fan) and line a 20cm square tin with baking paper.
- Whisk together the melted butter and brown sugar until glossy.
- Beat in the eggs one at a time, then stir in the mashed banana and vanilla.
- Add the flour, oats, baking powder and salt, mixing until no dry patches remain.
- Fold in most of the chocolate chips, saving a small handful for the top.
- Spread the mixture in the lined tin and level the surface.
- Scatter over the remaining chocolate chips.
- Bake for 22–27 minutes until set at the edges and just firm in the centre.
- Cool in the tin for 15 minutes, then lift out and cool fully before slicing into bars.
- Serve as a breakfast bar or snack.
Ingredients
- 100g Dark Chocolate Chips
- 2 Egg large
- 140g Plain Flour
- 1 tsp Vanilla extract
- 90g Light brown sugar
- 1 Banana large, mashed
- 1 tsp Baking powder
- 90g Unsalted butter melted
- 0.25 tsp Sea Salt
- 120g Porridge Oats
Notes
Use very ripe bananas so the bars stay naturally sweet and moist.
Let the tray cool fully before slicing if you want clean, sharp bars.
These keep well in an airtight tin for 2 days, or freeze for lunchboxes.
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