Sunday, 17 January 2016

Hearty Cereal Bars

with coconut, raisins, pumpkin seeds, sesame seeds and lemon

The problem I have with some cereal bars is their flimsy nature - all seed and brittle oat - or their syrupy sweetness.  It is so nice to have something easy to grab for busy mornings though, and so here are our favourite ones; they are solid enough to eat easily due to the flour element, and light enough because of the raising agent to enjoy as what feels like a treat.  They are easy to adapt to incorporate different flavours, to suit your palate or whatever happens to be hanging around.

The cereal bars in the photograph have sesame seeds, pumpkins seeds, coconut and raisins, and also include some lemon pulp made from soaking the shells in water until softened and then blitzing in a processor until smooth - a small spoonful really zests up all sorts of dishes.

The cereal bar I am eating as I type (a test of course, to make sure they are suitable for tomorrow's breakfast) has linseeds, ground almonds, currants, sultanas and dried apricots.

You could have them plain if you really like, without any fruit or nuts, and serve as a biscuit with a cuppa for tea time.

Be warned though... at all times, they are very very moreish.

How we make them:


  1. Melt 250g butter, 200g granulated sugar, 1 tbsp golden syrup and 1 tbsp water in a pan
  2. Mix in 1/2 tsp bicarbonate of soda U.S. baking soda.
  3. Mix 250g rolled oats, 250g self raising flour and any other dried ingredients you like, such as fruit, nuts, seeds or chocolate chips into the pan.
  4. Press the mixture into a silicone or lined baking tin.
  5. Bake at 180C for 20 minutes.
  6. Leave aside to cool for about 15 minutes before cutting into bars or squares.  Cool on a wire rack and then store in an airtight container.
Please don't forget to share your favourite combinations in the comments!

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