I spend a small fortune on bars and snacks which are seemingly simple to make, so I did.
I used regular ingredients from my pantry and the resulting bar is simply delicious!
Whether you eat these bars to fuel your run, or simply enjoy them with a cuppa, they’re going to be one of your regular bakes!
his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.
Ingredients for 12 servings
|125 g||porridge oats||160 g||whole almonds||70 g||pumpkin seeds||140 g||dried apricots||75 g||agave syrup||90 g||raisins||60 g||oat bran||80 g||dried cranberries||75 ml||water|
- Pre-heat your oven to 190°C fan/400°F and line a large baking sheet with non stick foil.
- Arrange the porridge oats, pumpkin seeds and whole almonds onto the baking sheet and place into the oven to toast for 15-20 minutes.
- Place the dried apricots, agave syrup and water into a blender and blend until you are left with a paste.
- Take a large bowl and add your remaining ingredients.
- Pour in the toasted oats, pumpkin seeds and almonds and use a spatular to scrape out every drop of the apricot paste.
- Use the spatula to thoroughly coat all of the ingredients with the apricots. This should take a couple of minutes to get everything coated.
- Take an oven proof dish and line the bottom with baking parchment (no oil needed) and spoon in the mixture.
- Press down the mixture with a metal spoon before baking for around 25-30 minutes although I would recommend you check the oven after 20 minutes to make sure that you’re oven isn’t too hot and burning all the lovely sticky sugars!
- When you’re happy with the bake, remove the oven proof dish from the oven and allow it to cool before you attempt to remove the baked mixture from its dish.
- Cut into bars when cool and enjoy!
- I used a pyrex dish measuring 17 x 22cm to bake my energy bars.
- Feel free to use different dried fruit.