Fruity Granola Bars
Fruity Granola Bars

Fruity Granola Bars

A variation of a flapjack jammed full of dried fruits and seeds, you could use chia and sunflower seeds instead of pumpkin and sesame here, and swap the cranberries and sultanas for apricots and raisins. A flexible recipe that's great for a picnic or a packed lunch.
Photography: ANT DUNCAN

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Makes 12 bars
150g of old-fashioned porridge oats
30g of pumpkin seeds
30g of sesame seeds
115g of butter
2 tbsp of honey
115g of light muscovado sugar
55g of cranberries, chopped
55g of sultanas
A pinch of sea salt (optional)
Step 1

Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease an 18cm (7in) square cake tin and line the base and sides with a piece of non-stick baking paper.

Step 2

Place the oats and seeds on a baking tray and toast in the oven for 10-15 minutes until the oats are lightly golden. Leave to cool.

Step 3

Melt the butter, honey and sugar together in a large saucepan. Add the toasted oats, seeds and dried fruits and mix well. Add a pinch of sea salt, if using. Spoon into the prepared tin and smooth the surface with the back of a spoon.

Step 4

Bake for 25 minutes until pale golden and the mixture is firm to touch in the centre. Leave to cool in the tin for 15 minutes, then turn out carefully and slice into 12 bars. Leave to cool completely on a wire rack.

Mary Berry's Baking Bible by Mary Berry (BBC Books,  was £14 now £28). Photography by Ant Duncan.

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