Breakfast Bars
Makes: 16 bars
Ingredients
- 150g porridge oats
- 50g sultanas
- 75g ready-to-eat dried apricots, chopped
- 50g dried papaya, finely chopped
- 50g dates, pitted and chopped
- 25g flaked almonds
- 25g sesame seeds
- 2 tbsp clear honey
- 3 tbsp smooth peanut butter
- 1 egg white
Method
- Heat the oven to 190°C and line a 27.5 x 18cm baking tin with non-stick parchment.
- Combine the oats, dried fruit, almonds and sesame seeds in a large bowl.
- Warm the honey and peanut butter gently in a small saucepan until smooth and well combined.
- Whisk the egg white until lightly frothy, then fold it into the oat mixture along with the warm honey and peanut butter.
- Press the mixture firmly and evenly into the lined tin.
- Bake for about 15–20 minutes until lightly golden and set.
- Leave to cool before cutting into bars. Store in an airtight container.
Neven’s Tip: Dried cranberries, cherries or banana chips can be used in place of some of the dried fruit. Take care with nuts/peanut butter where allergy restrictions apply.
