Porridge oats are a popular tummy filler for breakfast and now you can make them portable with these fruit muesli squares. The oats are naturally sweetened with honey and dried fruit. Sunflower seeds are added for extra crunch and a healthy dose of vitamins. Muesli squares are great lunch box fillers and could even be enjoyed as a breakfast on the run!
- 100g butter
- 5 tbsp honey
- 225g rolled oats
- 125g ready-to-eat dried apricots
- 75g stoned, soft dates
- 100g sultanas
- 4 tbsp sunflower seeds
- 2tbsp sesame seeds (optional)
- 1 tbsp fresh lemon juice.
Grease a loose-bottomed 8in square tin with oil. Preheat the oven to 180C, gas 4.
Weigh the butter and honey into a small saucepan and heat gently until the mixture has melted.
Meanwhile, weigh the remaining ingredients into a large mixing bowl. Use a pair of clean kitchen scissors to cut up the dried apricots and soft dates. It’s easier and quicker than using a knife!
Add the melted butter and honey to the oaty mixture and stir to combine.
Tip the mixture into the prepared tin and press it down firmly with the back of a spoon. Place the tin into the oven for approximately 25 minutes or until a light golden brown.
Leave the muesli to cool for around 30 mins and then mark into squares with a knife. Leave to cool completely in the tin. To help the muesli squares to firm up and keep their shape, place into the fridge to chill before cutting. Lift out of the tin and cut into squares.
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Store in the fridge in an airtight container for up to 1 week.