Cereal bars
Item 1 of 1
Kids and adults alike will love this homemade cereal bar recipe from Adam Gray, as they're bursting with oats, apricots, nuts and seeds for a breakfast boost or afternoon snack pick-me-up. Try baking a batch of these bars on a Sunday evening to keep you well-stocked for the week ahead.
First published in 2015
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Ingredients
Metric
Imperial
- 200g of porridge oats
- 120ml of rapeseed oil
- 7 tbsp of clear runny honey
- 110g of dried apricots, roughly chopped
- 25g of pumpkin seeds
- 110g of pecan nuts, roughly chopped
- 50g of flaked almonds
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4. Line a 24cm square baking tin with greaseproof paper and set aside
2
Place a pan over a medium heat. Add the rapeseed oil and the honey, stir until the honey is hot
- 120ml of rapeseed oil
- 7 tbsp of clear runny honey
3
Remove from the heat and add the oats, dried fruit, nuts and seeds, stirring well to ensure the ingredients are mixed
- 200g of porridge oats
- 25g of pumpkin seeds
- 110g of pecan nuts, roughly chopped
- 50g of flaked almonds
- 110g of dried apricots, roughly chopped
4
Once mixed, make sure it's sticky enough to hold together by pressing in your hands, if not add a little more honey. Scoop the mixture into the lined baking tin, pressing down firmly
5
Bake in the oven for 20-25 minutes, or until the edges turn a golden brown colour
6
While still warm, score into 12 individual bars. Leave the cereal bars in the tin to cool completely, then serve or store in an airtight container for up to 3 days
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