Oat and Nut Bars
Homemade bars crumble for one reason — they get cut warm. Honey and butter are still liquid while hot and only set as they cool, so those two hours are a step, not a suggestion. The second condition is pressure: a mixture left loose in the tin never becomes a bar.
- Prep
- 15 min
- Cook
- 25 min
- Rest
- 2 h
- Total
- 2 h 40 min
- Servings
- 12
- Level
- Easy
- Per serving
- 250 kcal
Ingredients
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What to use instead
Maple syrup instead of honey makes them vegan; any nut butter, or 60 g of tahini, stands in for the peanut butter.
Makes: 12 bars
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
170 °C · top and bottom heat, no fan
With a fan: 150 °C
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Step 1: Toast the oats and nuts
Spread the oats, nuts and seeds on a tray and toast for 10 minutes at 170 °C, stirring once. Toasted nuts smell like something else entirely — that is the line between wholesome and delicious.
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Step 2: Melt the binder
Warm the honey, peanut butter and butter in a small pan until smooth, without letting it boil. Stir in the salt and cinnamon.
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Step 3: Mix
Pour the hot honey mixture over the dry one and stir until every flake glistens. Dry oats left at the bottom are where the bar will break.
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Step 4: Press it into the tin
Tip it into a 20×20 cm tin lined with parchment and press it down hard with the base of a glass. It should become a level slab with no air pockets — pressure decides everything here.
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Step 5: Bake
Bake for 20–25 minutes at 170 °C, until the edges are golden. The middle stays soft, as it should: it firms up as it cools.
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Step 6: Cool completely
Leave it in the tin for two hours at room temperature (or 40 minutes in the fridge), then lift it out and cut 12 bars with a sharp knife.
Tips & variations
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Tip
Use old-fashioned rolled oats: quick oats are too thin, they soak up the honey and turn the bar into one soft mass with no texture left.
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Tip
For a no-bake version skip the oven, but then keep the bars in the fridge: without baking, honey stays soft at room temperature.
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Swap
Maple syrup instead of honey makes them vegan; any nut butter, or 60 g of tahini, stands in for the peanut butter.
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Storage
Five days in an airtight tin, two weeks in the fridge. Layer them with parchment or they fuse back into one block.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 250 kcal | 3,000 kcal |
| Protein | 7 g | 84 g |
| Fat | 13 g | 156 g |
| Carbohydrates | 26 g | 312 g |
Approximate values calculated from standard ingredient data.
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