Name: Fruit, oat & seed bars
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: Makes 16
Cuisine: British
Ingredients: 140g light muscovado sugar; 3 tbsp golden syrup; 140g butter; 250g rolled oats; 85g raisin or sultanas; 85g walnut pieces (or use your favourite nuts, roughly chopped); 50g sesame or mixed seeds; 25g dried cranberry; 50g ready-to-eat apricot finely chopped

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Fruit, oat & seed bars

Fruit, oat & seed bars

Jane Hornby

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Makes 16

Easy

Prep: 5 mins

Cook: 40 mins

A star rating of 4.8 out of 5.45 ratingsRate

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A tasty twist on flapjacks with a luscious
layer of apricots inside

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Complete the dish

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Gooey chocolate cherry cookies

A star rating of 4.6 out of 5.207 ratings

Try more oat bar recipes like our apricot oat bars. Next, try our yummy golden syrup flapjacks, oat biscuits, sticky plum flapjack bars and our breakfast bar.

Ingredients

Nutrition

Units:

MetricUS

140g light muscovado sugar
3 tbsp golden syrup
140g butter
250g rolled oats
85g raisin

or sultanas
85g walnut

pieces (or use your favourite nuts, roughly chopped)
50g sesame

or mixed seeds
25g dried cranberry
50g ready-to-eat apricot

finely chopped

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Nutrition: per bar

kcal244
fat14g
saturates6g
carbs28g
sugars17g
fibre2g
protein3g
salt0.18g

low

Method

step 1

Heat oven to 160C/fan 140C/gas 3. Gently heat the sugar, golden syrup and butter in a pan until the sugar and butter have both melted. Stir the oats, raisins, walnuts, seeds and cranberries into the pan until coated in the butter.
step 2

Spoon half the oaty mix into a traybake tin (23 x 23cm or thereabouts). Scatter the apricots over the top, then top with the remaining oat mix. Pack the mix down well and smooth with the back of a metal spoon. Bake for 35 mins or until dark golden. Leave to cool completely before cutting into 16 bars with a sharp knife.

Recipe from Good Food magazine, March 2009

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A star rating of 4.8 out of 5.45 ratings

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