Homemade Maple Breakfast Bars
Makes 8-10 | with Cranberries and Hazelnuts
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
75 grams
Hazelnuts
(Contains Nuts May contain Nuts)
60 grams
Dried Cranberries
1 pack(s)
Chocolate Chip Cookie Mix
(Contains Egg, Cereals containing gluten, Milk, Soya)
120 grams
Instant Oats
(Contains Cereals containing gluten May contain Milk, Soya, Cereals containing gluten, Nuts)
4 sachet(s)
Maple Syrup
Not included in your delivery
30 milliliter(s)
Water
Nutritional information
Utensils
Instructions
a) Preheat your oven to 190°C/170°C fan/gas mark 5.
b) Line an 8''/20cm square cake tin.
c) Roughly crush the hazelnuts in the unopened sachet using a rolling pin.
a) In a large bowl, combine the hazelnuts, cranberries, cookie mix, oats and maple syrup.
b) Add 30ml water, then mix to combine fully.
a) Pop the mixture into your lined tin and gently press to the edges.
b) Bake on the middle shelf until crisp and lightly golden, 20-22 mins.
c) Once baked, cool in the tin completely before cutting into 8-10 bars.
Enjoy!
