Breakfast bars

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Breakfast bars (From 'Nigella Express')

Makes 16 large bars

  • A 397g tin of condensed milk
  • 250g of jumbo rolled oats
  • 75g of shredded coconut
  • 100g of dried fruit (Nigella uses cranberries but I use sultanas because they're cheaper and I don't like cranberries anyway. But I've also had good results with chopped, dried apricots or dates)
  • 125g of mixed seeds (pumpkin, sunflower and sesame)
  • 125g of unsalted, unroasted peanuts (or other nuts that you like)

Preheat the oven to 130oC.

Line a 23 x 33 x 4 cm baking tin with parchment, making sure that it goes all the way up the sides, and grease with oil or margarine.

Warm the condensed milk in a large saucepan, then tip in all the other ingredients and stir well to combine.

Tip the mixture into the tin and press down firmly either with a wooden spoon or with damp hands (which is what I do).

Bake for 1 hour, then remove and leave to cool for 15 minutes.

Cut into squares with a very sharp knife. Make them as big or small as you like (Nigella cuts hers four down and four across to make 16).

Leave to cool completely before storing in an airtight container.

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