Toffee and apricot breakfast bars

Toffee and apricot breakfast bars

By
From
Lucy's Bakes
Makes
18 bars
Prep
15 mins
Cooking time
25 mins
Photographer
Jacqui Melville

I guess I call this a breakfast bar because it sort of contains milk along with being packed with seeds, nuts and oats. There are plenty of good things in these to sustain you through the morning but there is no way these are a low calorie or low-sugar option. They’re great as a treat, a snack on the go or as part of a packed lunch. Choose other seeds, such as pumpkin or sesame, use nuts instead, such as chopped hazelnuts or walnuts and different dried fruits. The possibilities are endless!

Ingredients

Quantity Ingredient
150g butter
200g demerara sugar
50g golden syrup
1/4 teaspoon instant coffee granules
3g salt
1 x 379 g can sweetened condensed milk
350g porridge oats
200g dried apricots, chopped
150g sunflower or other seeds

Method

  1. Preheat the oven to 180°C. Line a 20 x 30 cm shallow baking tin with baking paper.
  2. Melt the butter, sugar, syrup, coffee, salt and condensed milk gently together in a large saucepan. Once melted, bring to the boil and boil until the mixture changes colour to light gold, stirring all the time, but do not allow to get too brown.
  3. Remove from the heat and stir the remaining ingredients into the mix. Press evenly into the prepared tin.
  4. Bake for 25 minutes or until dark golden brown all over.
  5. Allow to cool, then cut into bars and remove from the tin. They will keep for up to 2 weeks in an airtight container.

Note

  • This recipe is vegetarian and nut-free.

Tip

  • Reduce the oats slightly and load up with more fruit and seeds for more energy.

What the the testers say

  • KERRY GREGORY – ‘We used raisins instead of apricots but as they are definitely a cereal bar my children were not keen. Perhaps they’re more of a grown-up, filling snack bar to pack full of seeds and nuts and put in your pocket.’

    PENNY VICKERS – ‘I made them for my husband, brother-in-law, two builders, one triathlete and one professional rugby player (who ate it for a post-training snack).’

    ROBINSON FAMILY – ‘They are sweet but satisfying and I shared them with friends.’
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