One of the first things I baked was my granola bar tray bake. It’s one of my all time favourites. I hadn’t made this in a while and fancied it as an addition to our packed lunches. I froze half the batch to have at a later time.
I use Nigella Lawson’s recipe for breakfast bars and adjust the ingredients to whatever fruit/nuts/seeds I have at the time. I also tend to increase the amount of fruit and decrease the amount of seeds/nuts. I find this makes a better bar as it is less dry and crispy. You can experiment with your own fruit/seed/nut combinations – as long as you keep the overall quantities the same! You’ll find something that works for you.
I substituted some of the seeds/nuts for milk chocolate chips for the first time. The result was decent – it added another dimension to the bar. You can leave the chocolate out like Nigella does if you want a healthier bar.
1 x 397 grams can condensed milk
75g desiccated coconut
100g dried fruit
125g mixed seeds
125g mixed nuts
1. Preheat oven to 130°C/250ºF.
Grease and line a 23 x 33 x 4cm / 9 x 13 inch baking tin
Weigh out dry ingredients and mix together in a bowl.
2. Warm up condensed milk in a pan then pour over the dry ingredients.
3. Mix the condensed milk through the dry ingredients.
4. Place mixture into baking tin. Pat the mixture down to flatten.
5. Bake in preheated oven for an hour.
Remove from oven and cool for 15 minutes.
Then cut across x 4 and down x 4 to make 16 chunky bars.