Made these last night for breakfast this morning. My four year old loved them. They were amazing.
These jam-packed near relatives of the flapjack are my antidote to the devil's work - those big-brand 'energy' bars that fester among the chocolate on every motorway service-station counter masquerading as a late breakfast.Rate this recipe:
- 15-20 minutes
- 30 minutes
- * 125g unsalted butter
- * 150g soft brown sugar or light muscovado sugar
- * 125g no-sugar-added crunchy peanut butter
- * 75g honey, plus a little more to finish
- * Finely grated zest of 1 orange
- * Finely grated zest of 1 lemon
- * 200g porridge oats (not jumbo)
- * 150g dried fruit, such as raisins, sultanas and chopped apricots, prunes or dates, either singly or in combination
- * 150g mixed seeds, such as pumpkin, sunflower, poppy, linseed and sesame
1. Grease and line a baking tin, about 20cm square. Put the butter, sugar, peanut butter, honey and grated citrus zests in a deep saucepan over a very low heat. Leave until melted, stirring from time to time.
2. Stir the oats, dried fruit and three-quarters of the seeds into the melted butter mixture until thoroughly combined. Spread the mixture out evenly in the baking tin, smoothing the top as you go.
3. Scatter the remaining seeds over the surface and trickle with a little more honey. Place in an oven preheated to 160°C/Gas Mark 3 and bake for about 30 minutes, until golden in the centre and golden brown at the edges.
4. Leave to cool completely in the tin (be patient - it cuts much better when cold), then turn out and cut into squares with a sharp knife. These bars will keep for 5-7 days in an airtight tin.
Variation: Banana Booster Bars:
Replace the peanut butter with 1 medium ripe banana (about 175g), mashed. Stir it in after all the other ingredients have been combined.
I make these bars all the time - they're so easy and I love having a bar were I know exactly ingredients have gone in. At first I suffered the same issues as a lot of people (too crumbly, stuck to the baking paper etc). Here are some suggestions that helped me out: Make sure you let the mixture bubble away on the heat for a bit (makes it more thick/sticky) - not for ages though, I do about 5 mins. Use a well greased silicone tin (doesn't require lining) and wait for it to cool before you try and do anything with it, you impatient lot you)! And make sure you really press the mixture in to the tray, don't just dollop it in! Not just a light tap, really compact it! I think that's about it, works a treat for me :)
I have now made these bars twice - first time quite good but texture quite crumbly, however so delicious that every crumb was eaten. I have just made second batch, and despite being in the oven for 35 minutes and being golden brown, once cooled half of the mixture was stuck to the lining of the baking tin. So frustrated have just thrown the lot in the bin! Help please....
These are outstanding and fool-proof, which is handy for me.
By replacing standard oats with certified G/F ones, (Nairns, but I suspect other brands exist!) I can eat these to my hearts content.
They also helped me drop 46lbs in 27 weeks by using lower fat alternatives, with no lack of punch!
I made these for my kids yesterday, they worked out perfectly, I added dried Blue Berries and Cranberries, I have had to hide them from the husband though. Thanks river cottage no more processed museli bars for my little monsters, they just love them.
I made these today gluten free and they are wonderful. Only put dates and raisins in for the dried fruit but they are delicious. My 10 year old loves them. This is a great recipe if wanting something gluten free and lactose free (used dairy free margarine).
Just about to make these with the kids. There gonna be good as I take the family out running most mornings. So a little boost to get my 9 year old motivated is in order. Cheers river cottage
Do you have Sunbutter (made from sunflower seeds) available to you? That is what we used, along with the mashed banana, although Tahini sounds delicious as well.
Any suggestions on what I could use to replace the peanut butter? Can't put any peanuts in our school lunches due to allergic children in the school - would tahini work? If any one has tried that or any other peanut butter replacement I'd be glad to know how it worked out.
These are great!
First batch I added apricots - yum. Although as Brandfarlig found they kind of turned out fairly soft and crumbled apart.
Second batch I baked for a bit longer (35 mins?) - now they hold together much better and have a brilliant crunch to them - so I'd recommend trying this if they are crumbling and that's not to your taste.
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