These fruit and nut snack bars are tasty, chewy and crammed full of fruits, nuts and seeds. Taking less than an hour to make they make a great healthy snack in between meals at only 200 calories each.
Folks these healthy fruit and nut snack bars make excellent alternatives to those unhealthy ones you might find on the supermarket shelf.
It’s so temping to grab something off the shelf when you’re busy and hungry isn’t it?
But, if you just take 30 minutes of your day to make these then that problem isn’t an issue any more.
You’d have these handy grab and go snack bars to stop that temptation!
Tasty, chewy, filled with fruits, nuts and seeds, vital vitamins and minerals and at only 200 calories each, these also make ideal kids lunchbox snacks.
I’d say they probably have a lot more energy in them than a bag of crisps.
I think you’ll also love these fruit and nut snack bars as they can be pretty versatile too.
You can vary the ingredients by trying out different combinations of nuts or dried fruits.
These fruit and nut snack bars are tasty, chewy and crammed full of fruits, nuts and seeds.
- 60 g plain wholemeal flour (I use fine plain wholemeal flour)
- 50 g porridge oats
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 130 g sultanas
- 60 g dried cranberries
- 120 g roughly chopped almonds
- 40 g pumpkin seeds
- 40 g desiccated coconut
- 2 large eggs , beaten
- 1 tbsp olive oil
- 2 tbsp runny honey
- Pre-heat oven to 190cFan
- Line a 28cm x 22cm shallow baking tray with a sheet of tin foil. Enough tin foil so that you’ll be able to remove the contents once baked.
- Put all of the flour, oats, baking powder, salt, cinnamon, fruit, nuts, seeds and desiccated coconut ingredients into a large mixing bowl and mix everything together.
- Add the beaten eggs, olive oil and runny honey and stir the mixture together ensuring that all the ingredients have an equal coating.
- Spoon the mixture into the baking tray and press down with the back of a metal spoon. Ensure the baking tray is evenly covered.
- Bake for 12 – 15 minutes until the mixture is firm and just golden brown and no more.
- Remove from oven, allow to cool a little, and then carefully remove the slab from the tin foil onto a bread board to be cut into 12 equal sized bars.
Store in an airtight container. One batch made at the weekend should last all the way through to the next weekend!
I’d love to hear if you’ve tried out any alternative fruit and nut combinations that work well in this recipe.
Just post those with any other hints and tips in the comments section below, thanks! 🙂
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