Snack bars are great when you need a little afternoon pick me up, quick grab and go breakfast or a lunch box filler for the kids. These normally disappear way too quickly in our house. I used to buy loads of snack bars before but I wasn't that happy about the oils or sugar contents in them and also most them seem to contain certain nuts or seeds I can't eat. These snack bars are super easy to make and they'll cost a fraction of the ready made ones. You also get to make them just as you like them.
To make as little washing up as possible I measure these in a measuring jug which is why the ingredients are in liquid measuring format.
350 ml gluten free oats (I use The Merry Mill)
300 ml milk (dairy free ones work well too)
125 ml dried fruits/berries (any work! choose from currants, raisins, cranberrys, mulberries, dates, etc chop them smaller if they are big)
125 ml chopped nuts (again any work! choose from almonds, walnuts, peanuts, hazelnuts, etc. It's about 100 grams)
100 ml seeds (any work! choose from pumpkin, sunflower, flaxseed, linseed, sesame, chia, etc.)
1-2 tsp ground cinnamon (use more if you like cinnamon, use less if you are not that keen)
1 tsp sea salt
1 tsp vanilla extract
(50-100 ml sugar/brown sugar) This is optional, if you like them sweeter
(white/milk/dark chocolate chips) This is optional. Chocolate chips are my favourite way to sweeten these. Save some of them and sprinkle on top before it goes to oven
1. Measure all dry ingredients with your jug and pour them one at a time to a bowl.
2. Measure your milk.
3. Add cinnamon, salt and vanilla extract.
4. Add chocolate chips if using.
5. Mix well.
6. Pour on to a baking parchment lined tin. (brownie type 9x9 pan works the best, but if you don't have one any dish is fine.)
7. Sprinkle left over chocolate chips on top if using.
8. Bake at 175°C for 35 to 40 minutes. (if you are using a bigger tin/pan check after 25 minutes)
9. Leave to cool completely before slicing. Store in an airtight container.