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



  • Whizz the almonds, hazelnuts and pumpkin seeds in a food processor for about 30 seconds.
  • 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.
  • In a large mixing bowl, combine the rolled oats, bran flakes and toasted mixed nuts and seeds.
  • 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.
  • Pour the mixture over the dry ingredients in the bowl and mix until everything is coated in the thick syrup.
  • 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.
  • Cut into breakfast bar pieces, wrap these up in greaseproof paper to go.