I had more than half a tin of crushed pineapple in syrup left over from a previous breakfast, and decided to use it in a breakfast bar iteration. These aren’t too sweet despite the addition of the canned syrup. They’re just perfect served warm with a drizzle of honey.

  • 340g crushed pineapple with syrup
  • 3 TBSP chia seeds
  • 1 tsp vanilla essence
  • 3 eggs
  • 1 TBSP olive oil
  • 1/3 cup coconut flour
  • 1 cup ground oats
  • 1 heaped teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • honey to serve

Preheat the oven to 175°C.
Grease an 8×8 inch square baking dish or line one with parchment paper.
Add chia seeds and vanilla essence to the crushed pineapple with syrup. Let the mixture sit for about 15 minutes to allow the chia seeds to gel.
Add the eggs and olive oil to this mixture.
Stir in the dry ingredients until fully incorporated.
Pour into prepared baking dish and bake for about 15 minutes or until done.
Serve warm and drizzled with honey.