Oat bars

The bars keep for up to two weeks, so make a batch (or two) and you’ll have snack supplies for weeks. Components 125g butter, chopped ¼ cup (60g) honey 1 cup (90g) rolled oats 1 tablespoon white chia seeds 1 cup (160g) chopped dried fruit (see Test Kitchen tip) ¼ cup (55g) firmly packed brown sugar ½ cup (75g) self-raising flour ½ cup (40g) desiccated coconut Method 1.

Lightly grease and line a 20cm square cake pan with nonstick baking paper, extending the paper 3cm over the sides. 2. Place butter and honey in a small saucepan over medium heat and heat until melted. 3. Meanwhile, combine oats, chia seeds, dried fruit, sugar, self-raising flour and coconut in a large bowl.

Pour over the butter mixture and mix well to combine. 4. Spread mixture into prepared pan, pressing firmly into the base.

Bake for 25-30 minutes, or until golden and crisp at the edges. 5. Set aside to cool in the pan for 15 minutes then carefully remove and cut into bars with a serrated knife while warm.

Refrigerate oat bars for 30 minutes or until company. Storing your oat bars Store in an airtight container in the refrigerator for up to 2 weeks. Component swaps We used a combination of golden raisins, dried apricots and dried apple in our oat bars.

You can use a combination of any of your favourite dried fruits. For a treat version, add ½ cup of chocolate chips and reduce chopped dried fruit to ½ cup.

These are also great drizzled with your favourite chocolate. Taste variations If you like these oat bars, then try some of our other oat bars and slices, like our date and oat slice or this oat and fruit slice .

For those with a sweet tooth, this indulgent chocolate oat slice method is for you. For even more savour variations, plus traditional muesli and oat bar recipes, explore our collection of muesli bar and slice recipes .