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.  

Breakfast Loaf Sydney Style

I wasn't sure if I'd get a post up this weekend - my laptop broke on Friday night. It must have jumped off the sofa when I had my back turned. Well that's the story I told my husband anyway and I'm sticking to it....

My best friend in Sydney gave me this recipe after I had it at hers for breakfast and loved it. I'm not sure where it originates from but I'm wondering if it is a Bill Granger as I know she (like me) loves his cooking. I like it toasted with butter on it - she has it with honey or jam (cherry if possible) although I find it sweet enough without an extra topping.

The Recipe

50g porridge oats

300ml milk

240g wholemeal flour

1 tsp baking powder

125g dried cherries

50g dried apple cut into small pieces

75g soft brown sugar

1 tsp cinnamon

3 tbspn runny honey

1 egg, beaten

3 tbspn chopped almonds, plus a few extra to sprinkle on top of cake

1. Preheat oven to 180c. Pour the milk over the oats and set aside to soak for 30 mins. Grease and line a loaf tin.

2. Sift the flour and baking powder into a bowl and then add all the other ingredients and mix well together. Put the mixture into the tin and sprinkle the extra almonds over the top.

3. Bake for 45 mins - 1 hour (until golden on top and an inserted skewer comes out clean). Cool in tin before cooling further on a wire rack.