Breakfast bars
By Claire
About This Recipe
Make a batch on a Sunday for a quick and easy breakfast on-the-go for the rest of the week.
Recipe Tags
Instructions
Ingredients
- 100g/3½oz butter
- 75ml/2½fl oz golden syrup
- 175g/6oz rolled porridge oats
- 50g/1¾oz pumpkin seeds
- 50g/1¾oz sunflower seeds
- 50g/1¾oz hazelnuts, crushed or roughly chopped
- 60g/2¼oz dried apricots, roughly chopped
Method
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Preheat the oven to 180C/160C Fan/Gas 4, and line a 24x24cm/9x9in baking tin with greaseproof paper.
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Heat the butter and golden syrup in a small saucepan over a medium heat until bubbling.
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Meanwhile, tip the oats, seeds, nuts and apricots into a large bowl. Pour the hot syrup mixture over the oats and mix well to combine.
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Pour into the lined baking tray and press down into an even layer. Bake for 20 minutes, until golden-brown.
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Allow to cool for 10 minutes, then turn out and cut into 16 squares. When cold, transfer to an airtight container – they will keep for up to one week.
Nutritional Information
butter
golden syrup
oats
pumpkin seeds
sunflower seeds
hazelnuts
dried apricots
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Reviews & Comments
Breakfast bars