Cereal bars are everywhere, but so often they’re not safe (containing or may containing nuts and sesame, or milk) or they’re a bit uninspired. These bars, on the other hand are entirely free-from milk, eggs, peanuts and sesame, they taste delicious and are full of the goodness of a seedy cereal bar without any of the unpronounceable ingredients you often get in shop bought varieties.
I know gluten-free oats aren’t for everyone who is gluten-free, but if they’re good for you, then these bars are free-from the top 14. Even if you’re not looking for free-from, these seedy brunch bars are just delicious, with none of the rubbish you get in mass produced cereal bars, which has to be good thing!
I’ve added freeze-dried raspberries to mine, but any dried fruit would also make a great addition, but if you’re using dried fruit I’d double the amount to make sure you get enough fruity punch. I make batches of these and freeze them – then pop one into a packed lunch for a satisfying, delicious and nourishing treat, or mid-morning snack, hence the brunch bar name.
The chocolate topping is entirely optional, the bars don’t really need it but i can never resist a drizzle of chocolate!
Little S has her GCSEs on the horizon so i’ve dubbed these revision bars, as they’re perfect to keep the energy and spirits up whilst facing almost unimaginable amounts of exams.
Seedy Cereal Brunch Bars
- 2lb loaf tin and baking paper
- 80 g rolled oats
- 25 g sunflower seeds
- 25 g pumpkin seeds
- 50 g dairy-free butter
- 50 g demerara sugar
- 50 g golden or maple syrup
- 1 tsp vanilla essence
- 10 g freeze-dried berries or 20g dried fruit
- 15 g dark chocolate to decorate optional
- Preheat the oven to 180 degrees Centigrade. Line a 2 lb loaf tin
- In a large bowl mix together the oats and sunflower and pumpkin seeds
- Melt together the butter, sugar, syrup and vanilla.
- Pour the oats, sunflower and pumpkin seeds into the hot syrupy mix and stir well so everything is combined.
- Stir in the freeze-dried berries/dried fruits
- Press into the lined tin and then bake for 20 minutes until golden around the edges.
- Let cool fully before cutting into 6 bars.
- If desired, melt the chocolate and drizzle over the top of the bars.
- These bars keep well for up to a week and also freeze beautifully.