oats and dried fruit bars
Tue, 9 September, 2014
⯆ JUMP TO RECIPE
Homemade oatmeal and dried fruit bars are perfect for breakfast or as a mid-morning snack when it's just too early for lunch. So much better than the shop bought cereal or granola bars.
“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh.
A A Milne
You can have a scrambled egg. Boring, I know, but good for weight watching: no bread just egg – harsh!. You can have cereal or my favourite combo of soft fruit mashed with a fork with a good dollop of fromage frais and a drizzle of honey. A hipster smoothie which is free of everything that tastes of something. A full fry-up which is naughty.
Or a breakfast bar which a/ is tasty, b/ makes you feel good about yourself (healthy! oats! seeds!) and c/ can be prepared in advanced and just grabbed from the tin in the morning.
These oat bars are delicious little things, so nice that you can’t have just ONE for breakfast. In fact, as I tell myself, one would simply not be enough to keep me going until lunch, so I usually have three.
Far better than any shop-bought bars and very easy to make. The recipe comes from Good Food Magazine, with my addition of seeds and nuts.
oats and dried fruit barsServings: 16-18 barsTime: 30 minutes
- 150g plain flour
- 1½ tsp baking powder
- 150g jumbo porridge oats
- 150g brown or muscovado sugar
- 150g mixed dried fruit (cranberries, blueberries, raisins, sultanas, chopped up apricots or figs)
- 100g mixed seeds and nuts (pumpkin, sunflower, sesame, flaked almonds, chopped pistachio or hazelnuts)
- 150g unsalted butter, melted and cooled
- 2 tbsp. golden syrup or honey
- 2 medium eggs, beaten
- 1 tsp cinnamon
- 1 tsp orange extract (or any other essence you’re partial to)
1. Preheat the oven to 180C/400F/gas 4. Line a 20x30cm baking tray with parchment.
2. Mix the flour, baking powder, sugar, oats, dried fruit and seeds in a large bowl, then add all the liquid ingredients. Mix well. Spoon into the tin and spread evenly with a spatula.
3. Bake for 20-25 minutes until the surface is well set.
4. Cool in the tin, then cut into 16-18 bars, cutting more or less generously depending on how hungry you are.
5. Keep in an airtight tin – they’ll keep well for at least a week (although that has never happened in my house; they usually last three days tops).