Breakfast times are very dull… or at least i think so! I don’t like to get up early so i never have enough time to make something properly and even when i do get up early i can’t be fussed to make anything!
So i have decided to make breakfast the night before instead and this is what i have made!
Hugh Fearnley-Whittingstall’s yummy bars! Oh and i love River cottage so its allllll good 🙂
Makes 16 or 8 big sized ones!
125g unsalted butter (i used coconut butter, no dairy)
150g soft brown sugar or light muscovado sugar
125g no-sugar-added crunchy peanut butter
75g honey, plus a little more to finish
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
200g porridge oats (not jumbo)
150g dried fruit, such as raisins, sultanas and chopped apricots, prunes or dates, either singly or in combination
150g mixed seeds, such as pumpkin, sunflower, poppy, linseed and sesame
Preheat the oven to 160C/gas mark 3. Grease and line a baking tin, about 20cm square.
Put the butter, sugar, peanut butter, honey and grated citrus zests in a deep saucepan over a very low heat. Leave until melted, stirring from time to time.
Stir the oats, dried fruit and three-quarters of the seeds into the melted butter mixture until thoroughly combined. Spread the mixture out evenly in the baking tin, smoothing the top as you go.
Scatter the remaining seeds over the surface and trickle with a little more honey. Bake for about 30 minutes, until golden in the centre and golden-brown at the edges.
Leave to cool completely in the tin (be patient – it cuts much better when cold), then turn out and cut into squares with a sharp knife. These bars will keep for 5-7 days in an airtight tin.