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Fruit, oat & seed bars

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

  • Prep: 5 mins
    Cook: 40 mins
  • Makes 16
  • Easy
  • Makes 16
  • Easy
  • Calories 244
  • Carbohydrates 28
  • Saturated Fat 6
  • Sugar 17
  • Protein 3
  • Fat 14
  • Fibre 2
  • Salt 0.18

Nutrition per serving

  • Calories 244
  • Carbohydrates 28
  • Saturated Fat 6
  • Sugar 17
  • Protein 3
  • Fat 14
  • Fibre 2
  • Salt 0.18

Ingredients

  • 140g light muscovado sugar
  • 3 tbsp golden syrup
  • 140g butter
  • 250g rolled oats
  • 85g raisins or sultanas
  • 85g walnut pieces (or use your favourite nuts, roughly chopped)
  • 50g sesame or mixed seeds
  • 25g dried cranberries
  • 50g ready-to-eat apricots, finely chopped

Method

  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.

  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.

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