So often my Sundays are spent (in part) making muffins so that I have something quick and tasty to grab for breakfast when I get to work. This weekend, based on a suggestion by Nigella Lawson, I made these breakfast bars.
I didn’t have every ingredient, so I improvised and added raisins instead of the mixed seeds. I don’t eat peanuts, so I toasted and chopped some almonds and added them. Now that I’ve made them, I’d say that the bars are adaptable, so long as the main components – the condensed milk and the rolled oats – are used.
These bars are so good! So much better than the granola bars I’ve been buying at the grocery store. I have a new Sunday tradition.
Here’s what happened.
Got the ingredients together.
This recipe is almost only assembly!
Which I toasted in a fry pan, then chopped up to be peanut-sized.
Sweetened condensed milk.
Put all the dry ingredients into a big mixing bowl and… well… mixed them together.
Added the warmed sweetened condensed milk.
Stirred all that until it was well combined.
Pressed the mixture into a 13″ x 9″ baking pan.
Baked, cut and cooled.
The recipe is from Nigella Express by Nigella Lawson.
Or you can find it here: http://www.nigella.com/recipes/view/breakfast-bars-55
Makes: 16 bars
I am addicted to these, and so is everyone I give them to. Although they’re quick to throw together, they do take nearly an hour to bake, so what I suggest is, make a batch at the weekend and then you will have the oaty, chewy bars ready and waiting for those days when you have to snatch breakfast on the hoof.
Mind you, they are just like milk and cereal in bar form, so there’s nothing to stop you nibbling at one with your morning coffee at home every day. If you are not a morning person, believe me, they will make your life easier.
They also store well; indeed, they seem to get better and better. So just stash a tin with them and remove as and when you want.
1 x 14 oz can sweetened condensed milk
2-1/2 cups rolled oats (not instant)
1 cup shredded coconut
1 cup dried cranberries
1 cup mixed seeds (pumpkin, sunflower, sesame)
1 cup natural unsalted peanuts
Preheat the oven to 250ºF and oil a 9 x 13 inch baking tin, or use a throwaway foil one.
Warm the condensed milk in a large pan.
Meanwhile, mix together all the other ingredients and then add the warmed condensed milk, using a rubber or wooden spatula to fold and distribute.
Spread the mixture into the tin and press down with the spatula or, better still, your hands (wearing disposable vinyl gloves to stop you sticking), to even the surface.
Bake for 1 hour, then remove from the oven and, after about 15 minutes, cut into four across, and four down to make 16 chunky bars. Let cool completely.