Recipes / Recipes
How to be a chef recipe of the week – Breakfast bars
This weeks recipe is a quick and easy breakfast on the go. The perfect morning pick me up. Why not give these tasty treats a try for yourselves?
INGREDIENTS
· 100g/3½oz butter
· 75ml/2½fl oz golden syrup
· 175g/6oz rolled porridge oats
· 50g/1¾oz pumpkin seeds
· 50g/1¾oz sunflower seeds
· 50g/1¾oz hazelnuts, crushed or roughly chopped
· 60g/2¼oz dried apricots, roughly chopped
METHOD
1. Preheat the oven to 180C/160C Fan/Gas 4, and line a 24x24cm/9x9in baking tin with greaseproof paper.
2. Heat the butter and golden syrup in a small saucepan over a medium heat until bubbling.
3. Meanwhile, tip the oats, seeds, nuts and apricots into a large bowl. Pour the hot syrup mixture over the oats and mix well to combine.
4. Pour into the lined baking tray and press down into an even layer. Bake for 20 minutes, until golden-brown.
5. Allow to cool for 10 minutes, then turn out and cut into 16 squares. When cold, transfer to an airtight container – they will keep for up to one week.
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