Adam Gray’s Cereal Bars


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.
Place a pan over a medium heat. Add the rapeseed oil and the honey, stir until the honey is hot.
Remove from the heat and add the oats, dried fruit, nuts and seeds, stirring well to ensure the ingredients are mixed.
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.
Bake in the oven for 20-25 minutes, or until the edges turn a golden brown colour.
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

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