Start the day – Fruity Oatbar recipe

I really enjoy breakfast – and find getting up in the morning so much easier when I know that there’s something delicious that I just need to transfer to a plate whilst Sandy makes us a good cup of coffee. If you’ve looked at our recipes page before you’d probably have already guessed that we love a little baked treat in the morning – just check out all these:

Kentish Huffkin
Delicious Teacakes
Sourdough Rhubarb Kuchen
Banana & Apple Bread
Buttermilk Breakfast Buns
Blackberry & Apple Muffins

Delicious Fruity Oat bars

 

Today I’ve been experimenting with ideas for a breakfast muffin – including oats, dates, apple & nuts – the result was pretty good, but a little bit stodgy (maybe more dumpling than muffin!), so I’m going to keep experimenting with that recipe and instead share a tried & tested recipe for this delicious fruity oatbar, which, as you’ll notice, has no added sugar.

Ingredients

Filling
3/4 cup dried prunes, chopped small and closely packed into the cup
1/2 cup raisins
1/2 cup currants
juice and rind of an orange (1/2 cup of orange juice is fine, or just use extra water)
1 cup boiling water
1/4 cup chopped almonds (optional, but delicious)

Pastry
2 cups of rolled oats
2/3 cup plain wholemeal flour – or spelt is just as delicious
1/4 tsp salt
1/4 tsp nutmeg (a few scrapes of freshly ground)
90g butter (from the fridge – cut into lumps)
1/3 cup water
2 tbsp maple syrup/Freedom Syrup (optional)

  • Preheat your oven to 180C/Gas 4 and grease or line an 8x8cm baking tray with baking parchment.
  • Place all the filling ingredients (except the nuts) in a small pan a bring to a simmer.
  • Simmer until the ingredients are very soft and well amalgamated (10-15 mins), with a little bit of liquid remaining.
  • Remove from the heat and stir in the nuts.
  • Whilst you’re doing this, place the dry pastry ingredients and butter in a food processor or mixer and pulse until the mixture looks like lumpy breadcrumbs (or you can use your fingertips to do this). This is quite a buttery mixture – don’t worry it it looks a bit claggy. Then mix in the water with a knife – the mixture should still be very crumbly.
  • Press a little more than half this mix into your tray then spread the fruit and nut mixture on top.
  • Then sprinkle the rest of the pastry mix over the top and press into the fruit so it’s quite firmly compacted (otherwise it’s a very crumbly bar!).
  • Drizzle the syrup over the top.
  • Bake for 20-25 minutes until the cake is lightly browned. Leave to cool from the tin, and then cut into 9-12 bars (depending on how greedy you feel).
  • Enjoy at breakfast time, or any time you need a quick pick-me-up.

Cook’s Note
This is just as nice with other combinations of dried fruit – apricots or figs (or a mixture) can be substituted for the prunes, but I think that the raisins and/or currants are necessary for that contrast of flavour.

5 thoughts on “Start the day – Fruity Oatbar recipe

  1. This looks very tasty and will make a change from the Muesli Bars I usually make for the mens’ lunchboxes. I’ve tried to find Freedom Syrup but have had no luck so will adapt that part as I don’t buy Maple syrup either.
    Teresa x

    1. You can do without it entirely if you like Teresa, although it is nice to have a sweet crunchy bit on top. You could always use a little bit of golden syrup or rice syrup, or even honey I’m sure. 😀

  2. I saw this recipe a couple of rows down from mine on the FoodPress/baking page, and was intruiged by the picture. It looks like the date bars I used to eat as a child but have never found since. Sounds yummy, but how do you translate it into American? Grams of butter? Oven temp at 180 C?

    1. Hello there – glad you like the sound of the recipe. Not sure what measurement for butter you want to use – apparently 1 stick of butter is 115g, or 1 tbsp is 15g – so I guess the most helpful conversion is 6 tbsp of butter – does that help? 180C is 350F or Gas mark 4. I’ll edit the post accordingly 😀

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