Bursting with oats, apricots, nuts and seeds, these power-packed cereal bars from Adam Gray are ideal for a breakfast boost or afternoon snack pick-me-up.
Try baking a batch of these bars on a Sunday evening to keep you well-stocked for the week ahead.
• 200g of porridge oats
• 120ml of rapeseed oil
• 7 tbsp of clear runny honey
• 110g of dried apricots, roughly chopped
• 25g of pumpkin seeds
• 110g of pecan nuts, roughly chopped
• 50g of flaked almonds
1 Preheat the oven to 180°C/gas mark 4. Line a 24cm square baking tin with greaseproof paper and set aside.
2 Place a pan over a medium heat. Add the rapeseed oil and the honey, stir until the honey is hot.
3 Remove from the heat and add the oats, dried fruit, nuts and seeds, stirring well to ensure the ingredients are mixed.
4 Once mixed, make sure it’s sticky enough to hold together by pressing in your hands, if not add a little more honey. Scoop the mixture into the lined baking tin, pressing down firmly.
5 Bake in the oven for 20-25 minutes, or until the edges turn a golden brown colour.
6 While still warm, score into 12 individual bars. Leave the cereal bars in the tin to cool completely, then serve or store in an airtight container for up to 3 days.
Recipe courtesy of Adam Gray, originally published on GreatBritishChefs.com.