Jamie Oliver's pistachio, apricot & dark choc energy bars
I don't know about you, but we eat a lot of muesli bars in our household. They're just so handy to take to work for a snack. It got me thinking, surely I could find a recipe for something tasty that I could bake myself which would still fit the bill of being a delicious, semi-healthy snack.
What to do
- Heat your oven to 180C static or 160C fan bake.
- Prepare a flat baking tray & a square (roughly 20cm x 20cm) baking tin, by spraying them with cooking oil & then lining each one neatly with non-stick baking paper.
- Chop the pistachios, then add to a bowl along with the mixed seeds & rolled oats. Give everything a quick stir, then pour out onto your baking tray. Level off & then pop it in the oven to roast for around 20 minutes. Watch it like a hawk & be sure to remove it every now & then to mix it up a bit to avoid any corners from burning & to ensure a nice even roast. Once toasted, remove from the oven & leave somewhere to cool.
- De-stone (& remember this bit - for medjool dates still have the stones in them) & roughly tear up the dates, chop the dried apricots & chocolate.
- Grab a small saucepan, chuck the dates in along with the maple syrup, almond butter & 150 ml of water. Heat gently for around 20 mins until you have a thick, sticky sauce. I mashed the dates as they softened with a potato masher - just to help things along a bit. Once your sauce is ready, set it aside to cool.
- In a large bowl, place the cooled rolled oat mix, the apricots & chocolate & mix to combine. Then add the cooled sauce & mix quickly to combine.
- Pour the mixture into your baking tin & use a spoon to press it in & level it off.
- Bake for around 30-35 mins or until golden brown & feels firm when you push down on it. Just keep an eye on it as every oven varies & wit ill also depend on the depth of your tin. Allow to cool completely before cutting into bars.