With seeds, oats and apricots, Rachel Allen’s breakfast bar recipe is great for the kids’ lunchboxes – and your coffee break.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
Method
- 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.
- 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.
- 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.
Nutrition
- 323kcals Calories
- 18.4g (8.8g saturated) Fat
- 5.7g Protein
- 25g (20.6g sugar) Carbs
- 0.3g Salt
Per bar
Leave a comment, question or tip