Feel free to add in your own extras - chocolate or alternative nuts and seeds. Have fun! Original recipe here.
To make 16 bars:
- 125g unsalted butter
- 150g soft brown sugar
- 125g no-sugar-added crunchy peanut butter
- 75g honey
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 200g porridge oats (not jumbo)
- 150g dried fruit, such as raisins, sultanas and chopped apricots, prunes or dates, either singly or in combination
- 150g mixed seeds
1/. Preheat the oven to 160C/gas mark 3. Grease and line a baking tin, about 20cm square.
2/. Put the butter, sugar, peanut butter, honey and grated citrus zests in a deep saucepan over a very low heat. Leave until melted, stirring from time to time.
3/. Stir the oats, dried fruit and three-quarters of the seeds into the melted butter mixture until thoroughly combined. Spread the mixture out evenly in the baking tin, smoothing the top as you go.
4/. Scatter the remaining seeds over the surface and trickle with a little more honey. Bake for about 30 minutes, until golden in the centre and golden-brown at the edges.
5/. Leave to cool completely in the tin (be patient – it cuts much better when cold), then turn out and cut into squares with a sharp knife. These bars will keep for 5-7 days in an airtight tin.
