First of all, happy Valentine’s Day guys! Phill and I are heading out for a date with a difference this evening. I’ll update you all soon! But no doubt I’ll be letting you all know what we’re up to via Twitter.
Getting back to this week’s recipe post…
A few weeks back I attended a lovely event hosted by White’s Oats. White’s Oats have been producing porridge oats and other cereals for an amazing 170 years from their mill in County Armagh, Northern Ireland. I am a big breakfast lover and the event was fantastic as I came away with lots of recipe ideas for breakfast (check out my little video from the event at the bottom of the post).
I never knew you could make so much with porridge oats, from pancakes to these delicious granola bars I made a few days ago. Using White’s Speedicook porridge oats I made their raspberry and blackberry granola bars (minus the blackberries). Oh my goodness, these bars are divine! There are bursting with oaty, nutty, seedy goodness and are a perfect snack to enjoy at any point in your day.
3 tablespoons Agave syrup (I used golden syrup instead)
200g White’s Speedicook Porridge Oats
100g demerara sugar
100g mixed seeds (pumpkin, linseed and sunflower)
100g chopped mixed nuts
75g frozen raspberries
75g frozen blackberries ( I didn’t include these)
1. Line a rectangular baking tray with parchment paper and set oven to 140oc.
2. Melt the butter in a medium sized pot. Fold in the syrup, oats, nuts, sugar and seeds. Break up the fruit and mix in well.
3. Press mix into the tin, leavening off the top.
4. Bake for 40 minutes. Leave the tray to cool down before cutting the mix into bar shapes.