Honey and peanut butter booster bars

Honey and peanut butter booster bars

By
From
River Cottage Every Day
Serves
16
Photographer
Simon Wheeler

These jam-packed near relatives of the flapjack are my antidote to the devil’s work – those big-brand ‘energy’ bars that fester among the chocolate on every motorway service-station counter masquerading as a late breakfast. I wouldn’t call these a substitute for breakfast and I wouldn’t make outlandish health claims for them either. But the fruity, oaty, nutty, seedy elements will certainly ensure a hefty dose of natural goodness. Far more importantly, they taste delicious. Stick a couple in your lunchbox – one for elevenses, one for tea.

Ingredients

Quantity Ingredient
125g unsalted butter
150g soft brown sugar or light muscovado sugar
125g no-sugar-added crunchy peanut butter
75g honey, plus a little more to finish
1 orange, Finely grated zested
1 lemon, Finely grated zested
200g porridge oats
150g dried fruit, either singly or in combination, such as raisins, sultanas and chopped apricots, prunes or dates
150g mixed seeds, such as pumpkin, sunflower, poppy, linseed and sesame

Method

  1. Grease and line a baking tin, about 20cm square.
  2. 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.
  3. 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.
  4. Scatter the remaining seeds over the surface and trickle with a little more honey. Place in an oven preheated to 160°C and bake for about 30 minutes, until golden in the centre and golden brown at the edges.
  5. 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.

Variation

  • Banana booster bars

    Replace the peanut butter with 1 medium ripe banana (about 175g), mashed. Stir it in after all the other ingredients have been combined.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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