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Freezer oaty bars

by Jo Scarratt-Jones from Eat Well For Less

Freezer oaty bars from Eat Well For Less. Enjoy a naturally sweet treat with this quick and easy recipe. Store leftovers in the freezer so you don't munch your way through the whole batch at once!

From the book

Jo Scarratt-Jones, Gregg Wallace, Chris Bavin


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.

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225g jumbo rolled oats (gluten-free, if required)
50g skin-on almonds
60g mixed seeds
60g dried cranberries
50g chocolate or plain rice pops
100g agave nectar
100g peanut butter
125g honey

Essential kit

You will need a a 33 x 23 x 3cm deep baking tray.


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

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.

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.

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.

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

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.

More Recipes from Eat Well For Less

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Baked Eggs

by Jo Scarratt-Jones from Eat Well For Less

Turkey Pâté

by Jo Scarratt-Jones from Eat Well For Less


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From the book: Eat Well For Less

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