Date and Oat Bars

Date and Oat Bars


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If you like, you can substitute dried apricots or other dried fruit for the dates in these seed-filled oat bars.

Lynn Lewis and Joachim Wahnschaffe

Serves: 14 

  • 2 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons linseeds
  • 2 bananas, about 300g in total, weighed with skins on
  • 90g unsalted butter
  • 1/4 cup (60ml) golden syrup
  • 1/2 cup (55g) millet flakes
  • 1 cup (100g) rolled oats
  • 2/3 cup (110g) pitted dried dates, roughly chopped

Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

  1. Use a 28 × 18 × 4 cm cake tin. Grease and line the base with baking paper. Preheat oven to 180 degrees C. Roughly chop the three types of seeds. Peel the bananas and mash roughly.
  2. Melt butter in a pan and stir in the golden syrup. Add the seeds and bananas, the millet flakes, oats and dates. Mix well and spoon into tin; level the surface.
  3. Bake for about 30 minutes or until golden brown. Leave to cool in the tin for 5 minutes, then slice into 14 bars. Cool completely. Keep the bars in an airtight container.

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