Breakfast Bars
Prep Time: 20 mins
Cooking Time: 25 - 30 mins
Serves: 16
Toasting the nuts here adds a lovely depth of flavour, so make sure you don’t skip that step. I like to serve mine with fresh berries on top but you can use whatever you fancy. For an extra indulgent start to your morning, drizzle with melted dark chocolate too.
Ingredients
- 60g old-fashioned porridge oats
- 140g sliced almonds
- 90g desiccated coconut
- 60g toasted ground almonds
- 3 tbsp unsalted butter
- 230g honey
- 50g light brown sugar, lightly packed
- 1 1/2 tsp vanilla extract
- pinch of salt
- 70g sultanas
- 70g chopped dried apricots
- 70g dried cranberries
20 by 27cm tray, greased and lined with baking parchment.
Method
- Preheat the oven to 180C, gas mark 6.
- Toast the coconut, ground and flaked almonds together for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl.
- Reduce the oven temperature to 150C, Gas mark 2.
- Place the honey, butter, brown sugar, vanilla and salt in a small saucepan and bring to the boil over a medium heat. Cook and stir for a minute, then pour over the toasted nuts. Add the sultanas, apricots, and cranberries and stir well.
- Pour the mixture into the prepared pan and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, or until light golden brown.
- Cool for at least 2 to 3 hours before cutting into 16 squares. Serve at room temperature with your chosen topping.
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