A great alternative to shop-bought cereal bars, and an ideal grab-and-go snack for kids.
Cook time: 30 mins
Makes around 20 bars (depending on how big you slice them!)
This recipe can be made with any dried fruit – dates and dried apple work well too. You could also try halving the fruit and adding 50g of seeds or chopped nuts to the mixture.
To make fewer bars (10-12), simply halve each of the ingredients except the egg.
Fruity porridge bars freeze well. Just slice the cooked mixture into bars of your preferred size and freeze in an airtight container. Defrost frozen bars as you need them.
Store any unfrozen/defrosted porridge bars in an airtight container in the fridge and they’ll be good for a few days.
150g porridge oats
50g plain flour
315ml whole or semi-skimmed milk
1 large banana, mashed
1 egg, beaten
100g dried fruit, such as sultanas or chopped dried apricots
1 tsp ground cinnamon or mixed spice
Preheat the oven to 180C (fan 160C) and line a 20cm square baking tin with grease proof paper or baking parchment.
Combine the oats, flour, spice and dried fruit of your choice in a mixing bowl, stirring well.
Put the milk, beaten egg and mashed banana into another bowl or jug and whisk well. Then pour the mixture into the oats, flour and fruit, and stir all the ingredients together.
Spoon the mixture into the baking tin and bake in the oven for 30 mins until lightly browned (it won’t go really golden brown).
Allow to cool completely before slicing into bars.