• 150 g gluten-free oats
  • 2 tsp Fairtrade ground ginger
  • 2 small Zest of unwaxed lemons
  • 75 g pkt dried blueberries
  • 100 g pkt dried berries and cherries
  • 100 g pkt dried apricots, roughly chopped
  • 100 g pkt sesame seeds
  • 100 g pkt sunflower seeds
  • 100 g pkt pumpkin seeds
  • 397 g tin sweetened condensed milk
  • 150 g dairy-free spread
  • 1 tsp Madagascan vanilla extract


  1. 1

    Preheat the oven to 180ºC, fan 160ºC, gas 4. Line a 31cm x 23cm tin with baking paper.

  2. 2

    In a large bowl, mix together the oats, ginger, lemon zest, dried fruit and seeds and set aside.

  3. 3

    Heat the condensed milk, spread and vanilla extract in a small pan over a low heat, stirring occasionally until combined. Pour into the bowl with the dry ingredients and stir well.

  4. 4

    Spoon the mixture into the tin, spread evenly and bake for 25 minutes.

  5. 5

    Remove from the oven, allow to cool completely, then cut into 24 bars. You can store in an airtight container for up to 4 days.

Nutritional Details

Each serving provides
  • Energy 775kj 185kcal 9%
  • Fat 8.6g 12%
  • Saturates 2.0g 10%
  • Sugars 14.6g 16%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1645kj/393kcal

Each serving provides

20.1g carbohydrate 2.2g fibre 5.6g protein

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