Saturday, October 13, 2007

Breakfast bars

397g can condensed milk
250g rolled oats (not instant)
75g shredded coconut
100g dried cranberries
125g mixed seeds (pumpkin, sesame, sunflower)
125g natural unsalted peanuts

Preheat to 130c and oil a 23x33x4cm baking tin, or use a throw away foil one.
Warm the condensed milk in a large pan
Meanwhile mix together all the other ingredients, then add the warmed milk and fold to combine. Spread the mixture into the tin and press down to even the surface.
Bake for 1 hour then remove from the oven and cool on a rack for about 15 min before cutting into 16 bars (four across and four down). Let cool completely.

Too easy, really good, last for ages (Up to a week) in a Tupperware container. Some might find it too sweet for breakfast (not me), but they still make excellent and filling snack bars. Seriously, just mix and bake, it’s as easy as instant food.

Thanks Nigella Express.

I used salted peanuts because that’s what I could find, and they were absolutely fine. I also used a baking trick of coating my hands with flour so that I could squash down the mixture into the pan without it sticking too much. Nigella says to use gloves, but if you don’t have any, try the flour trick.

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