These bars are a welcome addition to the lunchbox, as well as for coffee or morning tea. This recipe contains dates for natural sweetness and nuts and sunflower seeds for extra crunch.
Lynn Lewis and Joachim Wahnschaffe
100 g unsalted butter
3 tablespoons sunflower oil
55 g light brown sugar
60 ml clear honey
Grated rind of 1 orange
2 tablespoons orange juice
110 g dried dates, pitted and chopped
75 g walnuts, chopped
250 g rolled oats
30 g sunflower seeds
Preparation:20min › Cook:20min › Ready in:40min
Preheat oven to 180ºC. Lightly grease a 28×18×2.5-cm baking tin or a 20-cm square tin.
Place butter, oil, sugar, honey and orange rind and juice in a heavy-based saucepan. Heat gently, stirring until the butter has melted. Remove the pan from the heat and stir in the dates and walnuts. Add oats, stirring until they are evenly coated with the butter mixture.
Spoon mixture into the baking tin, pressing it down firmly and evenly. Sprinkle sunflower seeds on the top and press down so they are lightly embedded in the surface.
Bake for 20 minutes or until deep golden around the edges. Remove from the oven; leave in tin to cool slightly. Using a sharp knife, score the top into 16 equal pieces.
Leave to cool completely, still in the tin, before cutting into bars along the marked lines. Bars can be kept in an airtight container for up to 1 week.