Freezer oaty bars

By Jo Scarratt-Jones From the book Eat Well For Less
Freezer oaty bars

This seems a little odd, but make these and keep them in the freezer for unexpected guests, or for when you just fancy a little sweet something. Eat them straight from the freezer or leave them to thaw – either way they’re a healthier alternative to a shop bought cereal bar.

For how many? Makes 24


  • 225g jumbo rolled oats
  • 50g skin-on almonds
  • 60g mixed seeds
  • 60g dried cranberries
  • 50g chocolate or plain rice pops
  • 100g agave nectar
  • 100g peanut butter
  • 125g honey


1 Lightly grease a 33 x 23 x 3cm deep baking tray then line it with cling film.

2 Place the oats and almonds into a food processor and blitz for 10-20 seconds until fairly well broken down – you want chunks for texture but if they are too large they won’t stick together. Pulse the mixture again until slightly powdery. Tip into a bowl then add the seeds, cranberries and cereal and stir the mixture really well.

3 Set aside, then place the agave, peanut butter and honey into a small saucepan and melt together over a medium heat. Pour this over the oat mixture then mix well with a spoon. Leave to cool slightly, then mix with your hands to make sure all the oats are coated in the peanut butter mixture.

4 Tip into the tray and spread out evenly. Lay a sheet of cling film over the top, then press down firmly to squish the mixture flat. Place in the freezer for 1 hour until set.

5 Remove the top layer of cling film, then tip out onto a board, remove the remaining cling film and cut into 24 bars.

6 To store, layer up the bars between sheets of greaseproof paper and place in a sealed box in the fridge. They can also be kept in the freezer for up to 3 months.


• If you don’t have a food processor, these bars can be made with porridge oats that are already broken down and roughly chopped nuts. • Using peanut butter instead of butter means less calories, lower fat and higher protein levels, making this recipe a healthier snack. • Sweetness comes from honey and agave here, which are again natural alternatives to processed sugar.

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