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Breakfast bars

Name: Breakfast bars
Yield: Makes about 18
Cuisine: British recipes
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

Easy
October 2008

Easy
October 2008

Test kitchen approved

Makes about 18
Takes 15 minutes to make and 20-25 minutes in the oven

With seeds, oats and apricots, Rachel Allen’s breakfast bar recipe is great for the kids’ lunchboxes – and your coffee break.

Nutrition: per serving

Calories: 323kcals
Fat: 18.4g (8.8g saturated)
Protein: 5.7g
Carbohydrates: 25g (20.6g sugar)
Salt: 0.3g

Nutrition: per serving

Calories: 323kcals
Fat: 18.4g (8.8g saturated)
Protein: 5.7g
Carbohydrates: 25g (20.6g sugar)
Salt: 0.3g

Per bar

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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

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.