After a bit of experimentation I’ve decided to record this recipe in case I
get knocked down by a bus win the lottery and don’t get to pass on its gorgeousness to the world.
I’m never organised enough during the week to do breakfast, so I snack at my desk when I get to work. A good quality (and tasty) bar now costs about £1 a hit and they’re a bit bleh, so I decided to make my own.
They are SO good and very adaptable. Ideas for this recipe were cobbled together from many sources but most resembles this recipe on the BBC Good Food website.
Makes 8 big bars (or 12 more petite ones)
- 100g butter
- 3 tbsp honey
- 85g light muscavado sugar
- 140g porridge oats
- 50g desiccated coconut*
- 3 tbsp seeds**
- 50g pecan nuts (roughly chopped)
*(I didn’t have this so whizzed up shredded coconut in blender (is that was desiccated means?) it was better though as the coconut was all different sizes)
**(I used Julian Graves Omega Seed Mix: sunflower seeds, pumpkin seeds, sesame seeds and linseeds)
- Heat oven to 160C/fan 140C/gas 3
- Butter a 22cm square baking tin and line with baking parchment.
- Melt the butter, honey and sugar in a pan.
- Pour in the oats, coconut, seeds and nuts.
- Tip into tin and press down (another tin the same size is brilliant for this).
- Bake for about 30 mins.
- Gently cut into slices whist its warm and still in the tin – break apart when cooled completely.
- Will keep for 1 week in airtight container.