They can be fun for all the family to make - it’s also a great way to encourage younger children to try different varieties of nuts, seeds and fruit.


  • 1 x 397g tin of condensed milk
  • ½ tbsp honey
  • 200g gluten-free rolled oats
  • 125g chopped nuts, such as Brazil nuts, hazelnuts, pistachios and pecans
  • 120g mixed seeds, such as pumpkin, sunflower and sesame 
  • 100g mixed dried fruit, such as figs, cranberries, cherries, pineapple, apricot and blueberries, roughly chopped
  • 75g desiccated coconut
  • 2 dessertspoons hemp seeds (optional)


  1. Preheat the oven to 130°C. Line a baking tin (ideally one that is 23 cm square and 3.5 cm deep) with non-stick baking paper. 
  2. Warm the condensed milk in the microwave for approximately 2 minutes. You can also do this on the hob, but it can be prone to burning if you don’t keep an eye on it.
  3. Add the honey to the milk and stir.
  4. Mix all the dry ingredients in a large bowl. Add the milk and honey to the dry ingredients and mix well with a spatula.
  5. Spread the mixture into the prepared baking tin and bake in the oven for 50 minutes, until a light golden colour. Take out and allow to cool completely in the tin.
  6. Once cooled, cut into approx. 16 squares. The bars should be firm yet a little chewy. These cereal bars can be stored up to a week in a sealed container.