Adam Gray’s Fruity Cereal Bars
Makes 12 bars
A simple batch of homemade cereal bars packed with porridge oats, pecans, pumpkin seeds, almonds and dried apricots. Perfect for September lunchboxes, autumn walks or keeping on hand for busy mornings.
Preheat the oven to 180ºC.
Ingredients
110g British rapeseed oil
75g clear honey
200g porridge oats
25g pumpkin seeds
110g pecan nuts, roughly chopped
50g flaked almonds
110g dried apricots, roughly chopped
Method
Place the rapeseed oil and honey in a saucepan over a moderate heat. Stir gently until the honey has melted.
Remove from the heat and add the porridge oats, pumpkin seeds, pecans, flaked almonds and dried apricots. Stir thoroughly until everything is evenly coated.
Spoon the mixture into an oiled and greaseproof-paper-lined 9-inch square baking tin, then press down firmly.
Bake for 20-25 minutes, until golden around the edges.
While still warm, score the mixture into 12 bars. Leave to cool completely in the tin before cutting into portions with a sharp knife.
Store in a sealed container until needed.
Adam’s tip:
These make a handy grab-and-go snack for work, a weekend walk or before heading out for the day.
