Dried fruit slices
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
CUISINE
American
COURSE
Baking
Method
Preheat the oven to 160°C and line a 7 by 10-inch tin with parchment.
Gently melt the butter, honey and sugar over a low heat.
Stir the oats into the saucepan and coat them in the mixture.
Remove from the heat and stir in the nuts, seeds and dried fruit.
Scoop the mixture into a prepared tin and flatten it down very well.
Bake for 20 minutes.
Remove from the oven and place a sheet of parchment over the bake, press it down again to flatten it, return it to the oven for about ten minutes leaving the parchment on top. It should be light brown in colour when baked.
Allow to cool in the tin then slice into bars with a sharp knife.
Ingredients
110g butter
3 tbsp honey
50g light muscovado sugar
200g porridge oats
50g hazelnuts, lightly toasted and chopped
50g pumpkin seeds
50g sunflower seeds
50g sesame seeds
50g dried cranberries
50g dried apricots, chopped
Method
Preheat the oven to 160°C and line a 7 by 10-inch tin with parchment.
Gently melt the butter, honey and sugar over a low heat.
Stir the oats into the saucepan and coat them in the mixture.
Remove from the heat and stir in the nuts, seeds and dried fruit.
Scoop the mixture into a prepared tin and flatten it down very well.
Bake for 20 minutes.
Remove from the oven and place a sheet of parchment over the bake, press it down again to flatten it, return it to the oven for about ten minutes leaving the parchment on top. It should be light brown in colour when baked.
Allow to cool in the tin then slice into bars with a sharp knife.
