Nutty oat energy bars recipe
 These take no time at all to make and contain none of the mysterious gloops of commercial cereal bars. 120g/4oz rolled jumbo oats30g/1oz unsweetened puffed rice (not crisped rice cereal)75g/2½oz toasted flaked almonds25g/1oz mixed seeds130g/4½oz stoned dates, chopped50g/1¾oz dark chocolate chips (optional) 40g/1½oz raisins or dried berries of your choice100g/3½oz crunchy peanut butter90g/3¼oz honey 120g/4oz rolled jumbo oats 30g/1oz unsweetened puffed rice (not crisped rice cereal) 75g/2½oz toasted flaked almonds 25g/1oz mixed seeds 130g/4½oz stoned dates, chopped 50g/1¾oz dark chocolate chips (optional) 40g/1½oz raisins or dried berries of your choice 100g/3½oz crunchy peanut butter 90g/3¼oz honey Method Line a 20cm/8in or 23cm/9in square tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Spread the oats out onto a baking tray and bake them for about 10 minutes until they smell nice and toasty. Set aside to cool. (You can skip this step, but it makes the bars crispier.)Mix together the toasted oats, puffed rice, almonds, seeds, chopped dates, chocolate chips, and raisins in a large bowl.Melt the peanut butter and honey together in a small saucepan over a gentle heat. Stir until the mixture is smooth and thoroughly combined. While still warm, stir the peanut butter and honey into the oat mixture (you may need to get your hands in there) to completely coat all the oats, nuts and fruit. Tip the mixture into the lined tin and press firmly to make an even layer. Damp hands make this less sticky work. Place the tin into the freezer for 20 minutes to firm up before cutting into 15 bars. Wrap each bar in cling film to keep them fresh, and they’re ready to pop into a packed lunch. Line a 20cm/8in or 23cm/9in square tin with baking paper. Line a 20cm/8in or 23cm/9in square tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Spread the oats out onto a baking tray and bake them for about 10 minutes until they smell nice and toasty. Set aside to cool. (You can skip this step, but it makes the bars crispier.) Spread the oats out onto a baking tray and bake them for about 10 minutes until they smell nice and toasty. Set aside to cool. (You can skip this step, but it makes the bars crispier.) Mix together the toasted oats, puffed rice, almonds, seeds, chopped dates, chocolate chips, and raisins in a large bowl. Mix together the toasted oats, puffed rice, almonds, seeds, chopped dates, chocolate chips, and raisins in a large bowl. Melt the peanut butter and honey together in a small saucepan over a gentle heat. Stir until the mixture is smooth and thoroughly combined. While still warm, stir the peanut butter and honey into the oat mixture (you may need to get your hands in there) to completely coat all the oats, nuts and fruit. Melt the peanut butter and honey together in a small saucepan over a gentle heat. Stir until the mixture is smooth and thoroughly combined. While still warm, stir the peanut butter and honey into the oat mixture (you may need to get your hands in there) to completely coat all the oats, nuts and fruit. Tip the mixture into the lined tin and press firmly to make an even layer. Damp hands make this less sticky work. Place the tin into the freezer for 20 minutes to firm up before cutting into 15 bars. Wrap each bar in cling film to keep them fresh, and they’re ready to pop into a packed lunch. Tip the mixture into the lined tin and press firmly to make an even layer. Damp hands make this less sticky work. Place the tin into the freezer for 20 minutes to firm up before cutting into 15 bars. Wrap each bar in cling film to keep them fresh, and they’re ready to pop into a packed lunch. Recipe tips You can customise these with your own blend of nut butters, dried fruits or seeds. Toasting the seeds, nuts and oats will add a stronger nuttier flavour. If you need these to be gluten-free, make sure to use gluten-free oats.