Breakfast bars
On the go? Pack these breakfast bars full of nuts, seeds and dried fruit
SERVES
16
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
20
MINUTES
Ingredients
150g porridge oats
50g sultanas
75g apricots, chopped
50g dried papaya, finely chopped
50g dates, pitted
25g flaked almonds
25g sesame seeds
2 tbsp clear honey
3 tbsp smooth peanut butter
1 egg white
Method
Preheat the oven to 190°C. Line a 27 ½ cm x 18cm baking tin with non-stick parchment paper.
Place the porridge oats in a bowl and stir in the sultanas, apricots, papaya, dates, flaked almonds and sesame seeds.
Place the honey and peanut butter in a small pan and heat gently, stirring occasionally until smooth.
Drizzle into the oat mixture and mix well to combine.
Put the egg white in a bowl and beat with a balloon whisk until light and frothy. Fold into the oat and honey mixture, until everything is sticking together.
Transfer to the prepared baking tin and spread out evenly, pressing down the mixture with the back of a spoon to make the surface as even as possible.
Bake for 15-20 minutes, until the top is golden brown and feels firm to the touch.
Remove from the oven and cool slightly in the tin, then cut into 16 bars.
Leave to cool completely before removing them from the tin.
Store the bars in an airtight container for up to five days.
