Breakfast bars
  • Serves icon Makes about 18
  • Time icon 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
Calories
323kcals
Fat
18.4g (8.8g saturated)
Protein
5.7g
Carbohydrates
25g (20.6g sugar)
Salt
0.3g

Per bar

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.

Recipe By

Find out more about chef Rachel Allen.

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