Apricot, Cranberry & Nut Breakfast Bar

  • 150g Whitworths Chopped Apricots
  • 120g Whitworths Little Jewel Cranberries
  • 85g Whitworths Chopped Almonds
  • 85g Whitworths Chopped Hazelnuts
  • 50g pumpkin seeds
  • 135g rolled porridge oats
  • 180g runny honey
  • 60g coconut oil

Ready… Steady… Bake…

  • Preheat your oven to 160⁰C/Fan 140⁰C/Gas Mark 3 then lightly grease a 21cm square deep-sided baking tin.
  • Mix together, in a large mixing bowl the apricots, cranberries, almonds, hazelnuts, pumpkin seeds and oats.
  • Gently heat the honey and coconut oil in a large saucepan, over a low heat, stirring constantly, to form a smooth sauce.
  • Remove from the heat then stir in the dry ingredients. Mix well to ensure all ingredients are evenly coated in the sauce.
  • Pour the mixture into the tin then press down, smooth the top level with the back of a spoon.
  • Bake in the centre of the oven for 15-20 minutes, until golden on top.
  • Leave to cool completely then remove from the tin and slice into 12 bars.
Print recipe
Apricot Cranberry Nut Breakfast Bar Roundel
  • 10 mins
  • 15-20 mins
  • Makes 12