Cranberry and hazelnut oat slices
Skill level: Easy peasy
Breakfast can be a tricky meal to schedule into the busy morning school run. These handy bars offer a tasty and healthy burst of energy and are perfect to keep in a tin in the kitchen for when the family is busy and the snack attack hits! Full of chewy fruit and crunchy nuts and oats, you could even add some chocolate drops to make them an even sweeter treat
- 150g porridge oats
- 75g sunflower seeds
- 100g chopped hazelnuts
- 75g unsalted butter
- 3tbsp honey
- 50g light brown sugar
- 70g dried cranberries
Mix up the fruit and nut combinations. Try almonds and cherry, walnut and fig, and cashews and apricots.
- Preheat oven to 160°C/320°F/Gas Mark 3 and line a buttered tin with baking paper. Mix the oats, seeds and nuts together and pop on a roasting tray to toast in oven for 5mins.
- Meanwhile in a saucepan warm the butter, honey and sugar until melted. Stir gently to combine.
- Add the toasted oat mix and cranberries and mix to make sure everything is well coated.
- Empty mixture into the lined tin and press down flat to the edges. Bake for 30mins before allowing to cool and cut into 12 bars.