Celebrity chef Rachel Allen says that these bars are "great for the children's lunchboxes – and your coffee break.”
Ingredients
- 300g porridge oats
- 100g pumpkin or sunflower seeds, or a mixture of the 2
- 50g desiccated coconut
- 50g plain flour
- 200g butter
- 200g golden syrup
- 150g soft brown sugar
- 150g dried apricots, chopped
- 125g crunchy peanut butter
- 1 tsp vanilla extract
Method
- 1. Preheat the oven to 160°C/fan 140°C/gas 3. Line an 18cm x 28cm Swiss roll tin with non-stick baking paper, leaving a little hanging over the edges for easy removal later.
- 2. Place the oats, seeds, coconut and flour in a large bowl and mix together. Melt the butter with the golden syrup in a saucepan, then mix in the sugar, chopped apricots, peanut butter and vanilla extract. Pour into the dry ingredients and mix until combined.
- 3. Press into the tin and bake for 20-25 minutes or until golden and slightly firm. Cool in the tin, then lift out on the paper and cut into 18 bars.
Nutritional info
Per bar: 323kcals, 18.4g fat (8.8g saturated), 5.7g protein, 25g carbs, 20.6g sugar, 0.3g salt