AI-generated imageCranberry and seed oat bars
Oat, seed and cranberry snack bars baked in a pan. Makes 8 bars: 15 minutes prep, about 30 minutes active cooking/baking, plus 30–40 minutes to cool completely. Use an 18-cm square tin and baking paper.
Ingredients
servings: 8 · Check ingredients
Steps
- 01
Preheat a conventional oven to 160°C (140°C fan). Line an 18-cm square tin with baking paper.
- 02
Spread 130 g oats, 30 g sunflower seeds and 25 g pumpkin seeds on a tray; toast in the oven for about 5 minutes, watching so they do not darken excessively.
- 03
On low heat, stir 55 g butter, 50 g honey and 35 g brown sugar in a small saucepan for about 3 minutes until melted. Turn off heat; mix in 1 g cinnamon, 50 g cranberries and toasted oats and seeds.
- 04
Press mixture firmly and evenly into the prepared tin. Bake at 160°C conventional (140°C fan) for 20–22 minutes until edges are light golden.
- 05
Cool completely in the tin for about 30–40 minutes before cutting into 8 bars; cutting while hot can cause crumbling. Cooling time is additional to the 30-minute cooking period.
Helpful source links
Before you cook
Contains milk from butter; check oats for wheat/gluten cross-contact and seed package allergy warnings. Contains honey: never serve to infants under 12 months. Cool completely, store covered in the refrigerator, and discard if mold or off odors develop. Exact shelf life has not been validated.
Allergens: milk
Image & source credits
AI-generated image.
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