I seem to spend quite a lot of time during the holidays throwing snacks into a bag in preparation for the day trips I drag the kids on – left to their own devices, they’d rather stay at home on the iPad, but that’s another story. Cereal bars seem like a good solution to children’s hunger pangs but a glance at the ingredients of many of the shop-bought varieties makes you realise they’re probably about as nutritious as a packet of sweets.
In contrast, these breakfast bars are jammed pack full of slow release energy in the form of seeds and oats, and the dried fruit together with the apple sauce offers a subtle sweetness. I have made them using homemade apple puree, which works just as well.
They take a bit of getting used to, given that they are nowhere near as sweet as the commercially-produced snacks of the same name. But after a few attempts, the kids are now quite keen to eat them, especially when we’re out and about and it’s a couple of hours until lunchtime. These will keep for a week in an airtight container.
- 270g jar of apple sauce or the equivalent of homemade apple puree
- 115g ready-to-eat dried apricots, finely chopped
- 115g sultanas
- 50g demerara sugar
- 50g sunflower seeds
- 25g sesame seeds
- 25g pumpkin seeds
- 75g rolled oats
- 75g wholemeal self raising flour
- 2 eggs
- Preheat the oven to 200C/400F/Gas 6 and line a 20cm square shallow baking tin with greaseproof paper. Allow the paper to overhang the edges to make it easier to remove the bars once cooked.
- Mix together the apple sauce with the dried fruit, sugar and seeds.
- Add the oats, flour and eggs and mix thoroughly until evenly combined.
- Transfer the mixture into the prepared tin in an even layer and bake for approximately 25 minutes until golden.
- Allow to cool in the tin then lift out onto a board and cut into bars.