Homemade Nutty Breakfast Bars

A perfect solution for 'breakfast on the go'.


  • 75 g almonds
  • 75 g hazelnuts
  • 75 g pumpkin seeds
  • 125 g rolled oats
  • 125 g bran flakes
  • 200 ml golden syrup
  • 75 ml maple syrup
  • 2 tblsp honey
  • 1 tsp vanilla extract


  1. Whizz the almonds, hazelnuts and pumpkin seeds in a food processor for about 30 seconds.
  2. Toast them on a large roasting tray in an oven for 6-8 minutes at 200°C (400°F/Gas 6), or until they turn nice and golden. Keep a keen eye on them! Take them out and set aside to cool on a plate.
  3. In a large mixing bowl, combine the rolled oats, bran flakes and toasted mixed nuts and seeds.
  4. In a small saucepan, bring the golden syrup, maple syrup, honey and vanilla extract to the boil and simmer for 3 minutes, or until it starts to thicken.
  5. Pour the mixture over the dry ingredients in the bowl and mix until everything is coated in the thick syrup.
  6. Press the mixture into a small 9-inch square baking tin with greaseproof paper, and pack tightly. Cover and place in the fridge until firm.
  7. Cut into breakfast bar pieces, wrap these up in greaseproof paper to go.


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