This delicious and easy recipe for Nigella’s Breakfast Bars is the perfect quick snack to start your day. Packed with wholesome oats, cranberries, and crunchy peanuts, these bars are both nutritious and satisfying. Plus, you can easily swap in your favorite seeds or nuts, making them a flexible and tasty treat for any time of day!
Ingredients Needed:
- 1 x 397 grams can of condensed milk
- 250 grams rolled oats (not instant)
- 75 grams of shredded coconut
- 100 grams of dried cranberries
- 125 grams mixed seeds (pumpkin, sunflower, sesame)
- 125 grams of natural unsalted peanuts
How To Make Breakfast Bars?
- Preheat the Oven: Preheat your oven to 130°C (265°F) / 110°C fan (230°F) / gas mark ½ (250°F). Grease a 23 x 33 x 4 cm (9 x 13 inch) baking tin or line with parchment paper.
- Warm the Condensed Milk: Gently warm the condensed milk in a large pan over low heat until it’s warm but not boiling.
- Mix the Dry Ingredients: In a large mixing bowl, combine the rolled oats, shredded coconut, dried cranberries, mixed seeds, and peanuts.
- Combine with the Condensed Milk: Once the condensed milk is warm, pour it into the dry ingredients and use a rubber or wooden spatula to fold everything together until evenly mixed.
- Press into the Tin: Transfer the mixture to the prepared baking tin and press it down firmly using the spatula or your hands (wear disposable vinyl gloves to avoid sticking) to even the surface.
- Bake the Bars: Place the tin in the oven and bake for 1 hour, or until the mixture is golden brown and firm.
- Cool and Cut: After removing from the oven, let it cool for about 15 minutes, then cut into 16 chunky bars by cutting 4 across and 4 down.
- Let Cool Completely: Allow the bars to cool completely before removing from the tin or serving.
Recipe Tips:
- Use Rolled Oats, Not Instant: Rolled oats work best for texture. Instant oats can make the bars too soft.
- Warm the Condensed Milk Gently: Just warm the condensed milk, don’t let it boil, to mix it easily with the dry ingredients.
- Press Down Firmly: Press the mixture firmly in the tin so the bars stick together after baking.
- Cool Before Cutting: Wait 15 minutes before cutting the bars to avoid them falling apart.
- Try Different Nuts and Seeds: Feel free to switch the nuts and seeds with your favorites, like almonds or chia seeds.
How To Store Leftovers?
- Refrigerate: Let the bars cool to room temperature. Then, store them in an airtight container in the fridge for up to 1 week.
- Freeze: Cool the bars completely before wrapping them tightly in plastic wrap or foil and placing them in a freezer bag. Freeze for up to 2 months.
Nutrition Facts:
- Calories: 200 kcal
- Total Fat: 9 g
- Saturated Fat: 2.4 g
- Cholesterol: 6.7 mg
- Sodium: 26.6 mg
- Potassium: 186.5 mg
- Total Carbohydrate: 25 g
- Dietary Fiber: 9 g
- Sugars: 7.7 g
Try More Nigella Lawson Recipes:
Nigella Breakfast Bars Recipe
Description
This delicious and easy recipe for Nigella’s Breakfast Bars is the perfect quick snack to start your day. Packed with wholesome oats, cranberries, and crunchy peanuts, these bars are both nutritious and satisfying. Plus, you can easily swap in your favorite seeds or nuts, making them a flexible and tasty treat for any time of day!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 130°C (265°F) / 110°C fan (230°F) / gas mark ½ (250°F). Grease a 23 x 33 x 4 cm (9 x 13 inch) baking tin or line with parchment paper.
- Warm the Condensed Milk: Gently warm the condensed milk in a large pan over low heat until it’s warm but not boiling.
- Mix the Dry Ingredients: In a large mixing bowl, combine the rolled oats, shredded coconut, dried cranberries, mixed seeds, and peanuts.
- Combine with the Condensed Milk: Once the condensed milk is warm, pour it into the dry ingredients and use a rubber or wooden spatula to fold everything together until evenly mixed.
- Press into the Tin: Transfer the mixture to the prepared baking tin and press it down firmly using the spatula or your hands (wear disposable vinyl gloves to avoid sticking) to even the surface.
- Bake the Bars: Place the tin in the oven and bake for 1 hour, or until the mixture is golden brown and firm.
- Cool and Cut: After removing from the oven, let it cool for about 15 minutes, then cut into 16 chunky bars by cutting 4 across and 4 down.
- Let Cool Completely: Allow the bars to cool completely before removing from the tin or serving.
Notes
- Use Rolled Oats, Not Instant: Rolled oats work best for texture. Instant oats can make the bars too soft.
- Warm the Condensed Milk Gently: Just warm the condensed milk, don’t let it boil, to mix it easily with the dry ingredients.
- Press Down Firmly: Press the mixture firmly in the tin so the bars stick together after baking.
- Cool Before Cutting: Wait 15 minutes before cutting the bars to avoid them falling apart.
- Try Different Nuts and Seeds: Feel free to switch the nuts and seeds with your favorites, like almonds or chia seeds.
Nigella Breakfast Bars Recipe