Nigella's Breakfast Bars
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
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.
I saw this recipe on Cass' blog (snailblazer), I think she changed it up a bit but they do look really delicious.
ReplyDeleteWe love these and I make them often! I sometimes substitute chopped apricots for the cranberries.
ReplyDeleteDeeeeelicious! These look like they would beat the old Uncle Tobys Cherwy Choc Chip any day. Will have to give them a try!
ReplyDeleteooh, those look so delicious!!
ReplyDeleteHow coincidental and hilarious that we both blogged about muesli squares on the same day! Yours look extremely tasty!! :)
ReplyDelete