This is a River Cottage recipe which we all saw being made earlier today. Lex was inspired by the recipe so we all made them and scoffed them. I would never have thought to add lemon and orange zest to the mix but it adds a lovely, zingy fresh taste. Yum. The original recipe is on the river cottage website.
For about 12 bars you need:
150g light muscovado sugar
125g peanut butter
75g honey, plus a little more to finish
Finely grated zest of 1 orange and 1 lemon
200g porridge oats (not jumbo)
75g chopped dried apricots
50g each of pumpkin, sunflower and sesame seeds
Melt together everything bar the oats, fruit and seeds. Mix the wet into the oats and fruit and 2/3 of the seeds. Pour into a lined 20cm square tin and press down. Scatter over the remaining seeds and drizzle with a little more honey. Bake in a moderate oven for 30 mins. Leave to cool before cutting in to bars and scoffing. Deeeeeelicious!