Preheat the oven to 130°C/250°F/Gas ½. Line a swiss roll tin 28cm x 18cm/11" x 7" with good quality baking parchment. Lightly brush with oil.
Warm the condensed milk in a large pan.
Meanwhile, mix together all the other ingredients and then add the warmed condensed milk. Mix well, making sure all the dry ingredients are moistened.
Spread the mixture evenly into the prepared tin. Press down well with the back of a spoon dipped in cold water.
Bake for about 1 hour, until golden brown and set. Remove from the oven and allow to cool a little before gently cutting into bars with a serrated/bread knife.
When cold, store in an airtight container.
Behind Every Bake
Breakfast Bars
CATEGORY: Porridge & Oats
COOK TIME: 1 hour
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What you need:
300g/11oz Odlums Porridge Oats
1 x 397g tin Condensed Milk
125g/4oz Shamrock Raisins
100g packet Shamrock Flaked Almonds
100g packet Dried Cranberries or Blueberries
75g/3oz Shamrock Desiccated Coconut
2 tablespoons Linseeds
How to:
Preheat the oven to 130°C/250°F/Gas ½. Line a swiss roll tin 28cm x 18cm/11" x 7" with good quality baking parchment. Lightly brush with oil.
Warm the condensed milk in a large pan.
Meanwhile, mix together all the other ingredients and then add the warmed condensed milk. Mix well, making sure all the dry ingredients are moistened.
Spread the mixture evenly into the prepared tin. Press down well with the back of a spoon dipped in cold water.
Bake for about 1 hour, until golden brown and set. Remove from the oven and allow to cool a little before gently cutting into bars with a serrated/bread knife.
