Breakfast Bars

Due to being away with work the posts have been a bit sporadic recently.  I've also missed taking part in the Belleau Kitchen and We Should Cocoa challenges this month.  Anyway, on Sunday I did have a little time after my inlaws and their 3 grandchildren left to make this breakfast bar tray bake.  This recipe is a combination of various recipes I've tried over the years - I basically throw in whatever I happen to have in the cupboard - I've used cup measurements as it makes it for very easy baking.   I was a bit gutted making this one as I ran out of honey and had to dip into a jar of rather expensive Manuka honey - rather extravagant but they did taste good.


The Recipe


3-4 cups rolled oats
1/2 cup flaked almonds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup dried cranberries
1/2 cup sultanas
1/2 cup chopped dried apricots
1/2 - 3/4 cup honey
1/4 cup soft brown sugar
1/2 cup rapeseed oil


1.  Preheat oven to 140c.   Line a square baking tin.  
2.  Put all the ingredients up to the honey in  bowl and mix together.
3. Put the honey, sugar and oil in a small pan and stir over a low heat until the sugar has dissolved.  Pour over the dry ingredients and mix well.
4. Put the mixture into the tin and bake for around 1 hour until golden brown.  

Naomi's Revel Bars

I found this recipe in a very old American cookbook called Chocolate Lover's Cookies & Brownies which I've had on my bookshelf for donkeys years but never used. I have no idea who Naomi is so any info is very welcome! I had a bit of the oat mixture left so I made them into cookies which worked well.

The Recipe

240g unsalted butter + 2 extra tablespoons

360g soft brown sugar

2 eggs

2 tspns vanilla extract

300g plain flour

1 tspn bicarb of soda

400g rolled oats

200g chocolate (I used Green & Blacks 70% dark)

1 can condensed milk

1. Preheat oven to 160c. Lightly grease a 13 x 9 inch plan.

2. Cream the butter and sugar together in a large bowl. Add the eggs and beat until light. Add vanilla extract.

3. Combine flour and baking soda and stir into the creamed mixture. Blend in the oats.

4. Spread 3/4 of the oat mixture evenly in the prepared pan.

5. Combine the chocolate, condensed milk and 2 tablespoons of butter in a small saucepan. Stir over a low heat until melted. Pour the chocolate mixture evenly over the oat mixture in the tin. Dot with remaining oat mixture.

6. Bake 20-25 mins or until the edges are browned and the centre feels firm. Cool in the pan on a wire rack and then cut into bars.