Ingredients

  • 50g smooth peanut butter

  • 2 tbsp tahini
  • 
4 tbsp rapeseed oil
  • 100g honey

  • 150g porridge oats

  • 25g dried skimmed milk powder

  • 100g almonds with skins on, roughly chopped

  • 50g pre-cooked quinoa
  • 100g toasted pumpkin and sunflower seed mix

  • 50g chia seeds

  • ¼ tsp freshly grated nutmeg

Method

  1. 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4 and line a 20cm-square tin with baking paper. 

  2. 2

    Put the peanut butter, tahini, oil and honey in a large microwave-proof bowl and microwave on a low heat for 30-second blasts until everything can be whisked together easily to combine, or heat gently in a pan, stirring. Add a pinch of salt, plus the oats, milk powder, almonds, quinoa and all the seeds. Grate over a little nutmeg, then stir everything together well. 

  3. 3

    Use the back of a spoon to press down the mixture firmly into the prepared tin. Bake for 20-25 minutes until the grains on top look dark golden and toasted. Cool completely in the tin before tipping out and using a sharp knife to cut into bars.

Nutritional Details

Each serving provides
  • Energy 1223kj 292kcal 15%
  • Fat 18.0g 26%
  • Saturates 2.0g 10%
  • Sugars 8.9g 10%
  • Salt 0.13g 2%

% of the Reference Intakes

Typical values per 100g: Energy 2495kj/596kcal

Each serving provides

20.9g carbohydrate 5.0g fibre 9.1g protein

Back to top