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Vegetarian

Breakfast Bars

Make a batch on a Sunday for a quick and easy breakfast on-the-go for the rest of the week.

Makes 16

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Calories Per Serving
168
Bob's  Kitchen Recipe Card

Ingredients to make 16

  • 175g
    Rolled porridge oats
  • 100g
    Butter
  • 75ml
    Golden syrup
  • 50g
    Pumpkin seeds
  • 50g
    Sunflower seeds
  • 50g
    Hazelnuts, crushed or roughly chopped
  • 60g
    Dried apricots, roughly chopped

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a 24x24cm baking tin with greaseproof paper.
  2. Heat the butter and golden syrup in a small saucepan over a medium heat until bubbling.
  3. 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.
  4. Pour into the lined baking tray and press down into an even layer. Bake for 20 minutes, until golden-brown.
  5. 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.