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


  1. 1

    Preheat the oven to 180ºC/fan 160ºC/gas mark 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. Remove from the oven, allow to cool completely, then cut into 24 bars.

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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