I changed the original breakfast bars recipe to suit my personal tastes, and my changes are given in brackets next to the original ingredients. I used my brownie pan to make these and cut it into 12 pieces – the original recipe says to use a 23 x 33 x 4cm tin or a throwaway foil one.

Ingredients

1 x 397g condensed milk (the low fat version is so much better for you, so I always use this now!)
250g rolled oats – not instant
75g shredded coconut
100g dried cranberries
125g mixed seeds – pumpkin, sunflower and sesame (I just used sunflower and pumpkin)
125g natural unsalted peanuts (used hazelnuts and pecans instead – I left the hazelnuts whole and chopped the pecans a little bit)

Method

1. Preheat the over to 130C/Gas Mark 1/2 and grease the tin.

2. Warm the condensed milk in a large pan.

3. Meanwhile, mix together all the other ingredients and then add the warmed condensed milk, using a rubber or wooden spatula to fold and distribute.

4. Spread the mixture into the tin and press down with the spatula to even the surface.

5. Bake for 1 hour and remove from the oven. Leave to cool for about 15 minutes before cutting into pieces, and then leave to cool completely. Then enjoy with a cuppa!

Post updated 10th August 2016.

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