The light is drawing in as we head deeper into Autumn and I find myself needing some sustainable energy in the form of oats. I love a flapjack, but sometimes I fancy making them a bit more interesting so these tasty bars will be perfect. Oaty, crumbly, fruity, crunchy and tasty - bingo!
You can always play around with the fruit/seed/nut combinations, but stick to the same weights. The seeds give a lovely texture and my trusty friend, cinnamon, makes an appearance to keep it autumnal.
Crumbly Oat and Seed Bars
160g rolled oats
40g golden caster sugar
1 pinch of salt
1 tsp ground cinnamon
40g sunflower seeds
40g pumpkin seeds
40g roasted hazelnuts, roughly chopped
80g dried cranberries
80g peanut butter
100g golden syrup
150g unsalted butter
Preheat oven to 180ºC and line a 20cm square baking tin.
Take 30g of the oats and blitz quickly in the food processor to make a fine powder.
In a large bowl mix together mix together the dry ingredients, oats, blitzed oats, seeds, fruits, cinnamon, salt, sugar and nuts and mix to combine.
In a small saucepan, melt the butter and then pour into a new bowl and add the peanut butter and golden syrup - mix together until combined.
Pour the wet ingredients into the bowl of dry ingredients and mix together throughly. Tip the mixture into the prepared baking tin and bake for 30 minutes or until lightly golden on top.
Leave to cool completely in the tin, then once cold, lift out and cut into slices.
Store in an airtight container for 3 days.
Another autumnal recipe coming your way next week and then it will become all things Halloween…ooOOOoooOOOo.