• 250g chunky peanut butter
  • 115g unsalted butter
  • 2 tbsp coconut oil
  • 150g light muscavado sugar
  • 75g honey (& extra for drizzling)
  • Zest of 1 medium orange
  • 200g porridge oats
  • 150g dried fruit (Santana's, raisins, chopped apricot/prune etc)
  • 150g mixed seeds (pumpkin, linseed, sunflower - ensure mixed and not all pumpkin)


  • STEP 1
    Grease and line a baking tin, about 20cm square - or a silicon case. Over a low heat put the butter, sugar, peanut butter, honey and grated orange zest in a deep saucepan. Leave until melted, stir occasionally.
  • STEP 2
    Stir the oats, fruit and three-quarters of the seeds into the melted butter mixture. Spread the mixture out evenly in the baking tin, smoothing the top as you go.
  • STEP 3
    Scatter remaining seeds over the surface and trickle with a little honey. Place in an oven preheated to 160°C/Gas Mark 3 and bake for 30 minutes
  • STEP 4
    Leave to cool in the tin, then turn out and cut into rectangles or squares with a sharp knife. These bars will keep for 5-7 days in an airtight tub!

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating