Breakfast Bar
This fruity, chewy flapjack is packed with delicious oats and cereal—kids can help make them and they're perfect for lunchboxes.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Nut-Free
20 mins
45 mins
Easy
12
Sugars
17g
Kcal
205
Fibre
2g
Fat
10g
Protein
3g
Saturates
5g
Salt
0.2g
Carbs
25g
Info
Cooking time:
Prep time:
20 mins
Nut-Free
Difficulty:
Serves:
45 mins
Easy
12
Info
~N/A~
Prep time:
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Sugars
17g
Fibre
2g
Protein
3g
Salt
0.2g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Nut-Free
20 mins
45 mins
Easy
12
Sugars
~N/A~
Fibre
~N/A~
Protein
~N/A~
Salt
~N/A~
Info
Prep time:
~N/A~
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Kcal
~N/A~
Fat
~N/A~
Saturates
~N/A~
Carbs
~N/A~
Ingredients:
• 50g mixed dried fruit (e.g., raisins, sultanas, apricots)
• 50g mixed seeds
• 140g oats
• 25g multigrain hoop cereal
• 100g butter
• 100g light muscovado sugar
• 100g golden syrup
Instructions:
1. Preheat the oven to 160°C/140°C fan/gas 3. Grease and line a 20cm square cake tin with baking parchment.
2. In a mixing bowl, combine the mixed dried fruit, mixed seeds, oats, and multigrain hoop cereal.
3. In a saucepan, melt the butter, light muscovado sugar, and golden syrup over low heat, stirring until the mixture is smooth and the sugar has dissolved.
4. Remove the saucepan from the heat and add the dry ingredients to the melted mixture. Stir well until all the dry ingredients are thoroughly coated.
5. Transfer the mixture into the prepared cake tin, pressing it down evenly with the back of a spoon or spatula.
6. Bake in the preheated oven for 20 minutes until golden brown.
7. Allow the mixture to cool completely in the tin before cutting into bars.
8. Store the breakfast bars in an airtight container for up to 3 days.