Fruit, Nut and Seed Bars

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 1 Review

Recipe by Cook Vegetarian
Serves 12
Ready in 30 to 60 mins

Ingredients

  • 175g butter, plus extra for greasing
  • 175g set honey
  • 6 tbsp Splenda granulated sweetener
  • 200g porridge oats
  • pinch of salt
  • 200g fruit and nut mix (dried
  • apricots, raisins or sultanas)
  • 50g dried cranberries
  • 75g mixed seeds (eg sunflower, pumpkin and linseeds)
  • 50g dessicated coconut

How To Cook

  1. Start by preheating the oven to 180C/350F/Gas 4. Grease a 20cm square baking tin and line with greaseproof paper, leaving an overhang to make it easier to remove the bars later.
  2. Melt the butter and honey in a large saucepan over a gentle heat. Bring to the boil and cook for two minutes, stirring constantly. Remove from the heat.
  3. Mix together the sweetener, porridge oats, salt, fruit and nut mix, cranberries, mixed seeds and coconut. Add to the saucepan and stir together until thoroughly mixed. Tip into the prepared tin and level the surface with the back of a spoon.
  4. Bake in the oven for 25-30 minutes until golden brown. Cool for 30 minutes, then remove from the tin and cut into 12 bars. Cool completely on a wire rack.
    5. www.splenda.co.uk
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Comments

1 person has helped to review this recipe.

Posted by stellababe on August 20, 2012

Yuck!  Splenda = Chemical nightmare. 

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Fruit, Nut and Seed Bars
  • Recipe by Cook Vegetarian
  • Serves 12
  • Ready in 30 to 60 mins
    Ingredients
  • 175g butter, plus extra for greasing
  • 175g set honey
  • 6 tbsp Splenda granulated sweetener
  • 200g porridge oats
  • pinch of salt
  • 200g fruit and nut mix (dried
  • apricots, raisins or sultanas)
  • 50g dried cranberries
  • 75g mixed seeds (eg sunflower, pumpkin and linseeds)
  • 50g dessicated coconut
    How to Cook
  1. Start by preheating the oven to 180C/350F/Gas 4. Grease a 20cm square baking tin and line with greaseproof paper, leaving an overhang to make it easier to remove the bars later.
  2. Melt the butter and honey in a large saucepan over a gentle heat. Bring to the boil and cook for two minutes, stirring constantly. Remove from the heat.
  3. Mix together the sweetener, porridge oats, salt, fruit and nut mix, cranberries, mixed seeds and coconut. Add to the saucepan and stir together until thoroughly mixed. Tip into the prepared tin and level the surface with the back of a spoon.
  4. Bake in the oven for 25-30 minutes until golden brown. Cool for 30 minutes, then remove from the tin and cut into 12 bars. Cool completely on a wire rack.
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