• 200g porridge oats
  • 100g flaked almonds
  • 50g walnuts, chopped
  • 1 tablespoon honey
  • 50g unsalted butter
  • 100g muscovado sugar
  • 1 teaspoon Schwartz ground cinnamon
  • 75g dried cherries
  • 75g dried cranberries


  1. 1

    Preheat the oven to 170°C, 150°C, gas mark 3. Place the oats, flaked almonds and walnuts on a baking tray and lightly toast for around 5 minutes.

  2. 2

    Meanwhile, warm the honey, butter, sugar and cinnamon in a large saucepan, until the butter has melted. Pour in the toasted oat mixture, add the fruit and stir well until everything is combined.

  3. 3

    Lightly grease and line a baking tin with baking parchment, then spoon the oat mixture in. Press down firmly with the back of a spoon so the mix is compacted.

  4. 4

    Cover loosely with more baking parchment and bake for 20 minutes. Allow to cool in the tin and then cut into 12 bars.

Nutritional Details

Each serving provides
  • Energy 929kj 222kcal 11%
  • Fat 10.0g 14%
  • Saturates 1.0g 5%
  • Sugars 14.9g 17%
  • Salt 0.13g 2%

% of the Reference Intakes

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