As you may have seen from my recent post on keeping boredom at bay on maternity leave I’ve been stocking the freezer for when we’re a little short of time or energy for shopping and cooking. Anyone that knows me will appreciate that this particular task would always include baking and we’ve been enjoying banana loaves, chocolate brownies and a few lemon drizzle cakes.
More recently we’ve also been making double batches of breakfast bars, great for a mid-morning lull and they keep for an age in an airtight tin. It’s so easy to make (so much so that I’m inclined to keep it to myself to make me look cleverer!) and the builders and anyone else that comes to visit seem to love them.
Here’s the recipe, enjoy…
Ingredients:
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
To make:
1. Preheat oven to 130C and oil a 23x33x4cm baking tin
2.Warm condensed milk in a pan
3. Mix together all other ingredients, add warm condensed milk and fold
4. Spread into tin
5. Bake for 1 hour, remove from oven and after 15 minutes, cut into four across, four down to make 16 chunky bars
6. Let cool completely before removing from tin.
Recipe courtesy of Nigella Lawson – Nigella Express.
Happy baking.
Little Pea Green
x
littlepeagreen 
These look amazing-I don’t eat nuts so would make without!
To be honest you can throw in whatever you have in the cupboard which makes it even easier to make. We used the leftovers at the bottom of our museli packet for this batch – saves them going to waste!