BREAKFAST BARS

by Nigella. Featured in NIGELLA EXPRESS

INTRODUCTION

I am addicted to these, and so is everyone I give them to. Although

they're quick to throw together, they do take nearly an hour to bake, so
what I suggest is, make a batch at the weekend and then you will have
the oaty, chewy bars ready and waiting for those days when you have to
snatch breakfast on the hoof.

Mind you, they are just like milk and cereal in bar form, so there's
nothing to stop you nibbling at one with your morning coffee at home
every day. If you are not a morning person, believe me, they will make
Photo by Lis Parsons
your life easier.

They also store well; indeed, they seem to get better and better. So just
stash a tin with them and remove as and when you want.

For US cup measures, use the toggle at the top of the ingredients list.

INGREDIENTS
Makes: 16 bars

1 x 397 grams can condensed milk

250 grams rolled oats (not instant)
75 grams shredded coconut
100 grams dried cranberries
125 grams mixed seeds (pumpkin, sunflower, sesame)
125 grams natural unsalted peanuts

METHOD
1. Preheat the oven to 130°C/110°C Fan/gas mark ½/250ºF, and oil a 23 x 33 x 4cm / 9 x 13 inch
baking tin, or use a throwaway foil one.
2. Warm the condensed milk in a large pan.
3. Meanwhile, mix together all the other ingredients and then add the warmed condensed milk, using a
rubber or wooden spatula to fold and distribute.
4. Spread the mixture into the tin and press down with the spatula or, better still, your hands (wearing
disposable vinyl gloves to stop you sticking), to even the surface.
5. Bake for 1 hour, then remove from the oven and, after about 15 minutes, cut into four across, and
four down to make 16 chunky bars. Let cool completely.