Related Book
-
NIGELLA EXPRESS
The Domestic Goddess is back but this time it’s instant.… Read on
Related Recipes
-
SCOTTISH OAT SCONES
These are fabulous with Nigella's Lemon Curd from How to… Read on
-
ANZAC DAY BISCUITS
Traditional Aussie biscuits-sent in tins to the Australian… Read on
BREAKFAST BARS
I am addicted to these, and so is everyone I give them to. Although they're quick to throw together, they do take nearly an hour to bake, so what I suggest is, make a batch at the weekend and then you will have the oaty, chewy bars ready and waiting for those days when you have to snatch breakfast on the hoof.
Mind you, they are just like milk and cereal in bar form, so there's nothing to stop you nibbling at one with your morning coffee at home every day. If you are not a morning person, believe me, they will make your life easier.
They also store well; indeed, they seem to get better and better. So just stash a tin with them and remove as and when you want.
Recipe posted by NigellaIngredients
- 1 x 397g can condensed milk
- 250g rolled oats (not instant)
- 75g shredded coconut
- 100g dried cranberries
- 125g mixed seeds (pumpkin, sunflower, sesame)
- 125g natural unsalted peanuts
Method
- Preheat the oven to 130°C/gas mark 1/2, and oil a 23 x 33 x 4cm baking tin, or use a throwaway foil one.
- Warm the condensed milk in a large pan.
- Meanwhile, mix together all the other ingredients and then add the warmed condensed milk, using a rubber or wooden spatula to fold and distribute.
- Spread the mixture into the tin and press down with the spatula or, better still, your hands (wearing disposable vinyl gloves to stop you sticking), to even the surface.
- Bake for 1 hour, then remove from the oven and, after about 15 minutes, cut into four across, and four down to make 16 chunky bars. Let cool completely.
Comments
There are no comments at this time