Frankie201801-02

i’m feeling... rushed

SPEEDY CRANBERRY BREAKFAST BARS

In an ideal world, we’d all have time to sit and ponder the issues of the day over

a balanced and nutritious breakfast. Back in reality, though, these grab-and-go

breakfast bars are great for throwing in your bag on the way out the door.

(The best bit? You can whip them up in minutes the night before.)

INGREDIENTS

150g butter

4 tbsp golden syrup (or honey)

1 tsp pure vanilla extract

1 tsp ground cinnamon

1/4 tsp salt

finely grated zest of two oranges

2/3 cup milk

1 1/2 cups rolled oats (the sort you use for porridge)

1 1/2 cups desiccated coconut

1 1/2 cups dried cranberries

1 generous cup pumpkin seeds

100g white or dark chocolate (optional)

HOW TO

Line a 27x17cm baking dish with baking or greaseproof paper,

leaving some overhanging the sides.

Put the butter and golden syrup in a large pot and melt gently over medium heat.

Remove from the heat and add the vanilla, cinnamon, salt and orange zest. Stir

briskly and add all the remaining ingredients except the chocolate.

Mix well and tip into the prepared baking dish. Press the mixture into the tin using

your (clean!) hands, or a glass, to make a smooth, even layer that’s about 2.5cm thick.

Pop the dish in the fridge to set for at least 30 minutes, then cut into bars.

If you’d like to fancy it up a bit, you can add a Jackson Pollock-esque

splatter of chocolate on top before putting it in the fridge to set. To do

this, melt the chocolate over very low heat, then drizzle as artistically

as you can using a teaspoon or piping bag.

Makes 20 large breakfast bars.

good morning, sunshine