There were two things that made this recipe happen.
Firstly, Pretty Girl has been a sporting maniac this term and is doing every active thing possible. Often little miss athletic only gets home well after 4pm each day. She bursts in through the front door, immediately doubling the energy level of the house and most often the first words she says utters are something along the lines of “What can I eat?” Hmm, too late for lunch, too early for dinner I knew I needed to think of something to feed my starving child.
The second thing that happened was my pantry. You know how often you bake this or make that and then get left with half a handful of random nuts? Or, you buy a bag of something you think the kiddos will love and then they completely don’t so you just pop it into the “stuff” container? Or, you thought you didn’t have any raisins so you bought more but when you got home it turns out you did actually have enough and now all you have are more raisins than things to do with raisins? Well apparently all of those things happened to me and when I looked again my pantry was not neat or tidy or even remotely cheffy and I decided to put an end to that malarkey right there and then.
And with that these Fruit and Nut Bars happened.
Yes there is sugar and syrup and butter in this recipe, so I agree one cannot exactly call them healthy, but there is a truckload of nuts and seeds and oats along with all that for balance. Should you be considering your own pantry clean out and maybe don’t have the exact same nuts or seeds or fruit as me, simply substitute what you do have in equal weight and I am pretty sure the bars will still work out just fine.
It took Dear Husband and the kiddos only a few short days to eat through the whole batch such that now I have to go and replace all the ingredients to make these bars again – sweet irony.
- 200 g butter
- 140 g golden syrup
- 50 g raisins
- 50 g mixed citrus peel
- 30 g dried cranberries
- 100g mixed nuts, chopped
- 50 g desiccated coconut
- 350 g oats
- 100 g mixed seeds (linseed, sesame seed, and sunflower seeds)
- Optional to finish: 80 g dark chocolate, melted
- Place the butter and syrup into a small saucepan and melt together over a very low heat.
- Place all the remaining ingredients into a large bowl and mix well. Add the butter mixture and mix everything together well.
- Press into a baking tray sprayed with non-stick spray. Bake in an oven pre-heated to 180˚C for 20 minutes or until the lightly golden.
- Allow to stand for a few minutes and then cut into bars using a sharp knife. Set aside to cool completely before turning out.
- Drizzle with the melted chocolate if using. Allow the chocolate to set.
- Store in an airtight container.