Whether you have a chocolate obsessed two year old in the house, or are looking for a healthier alternative for yourself, this recipe for Marmalade bars will be a sure winner. We also love the idea of getting the kids involved for a fun afternoon activity.
Without further ado, we shall hand over to Amy…
Although the weather is getting warmer, a sweet burst of sunshine is more than welcome at the moment, provided by marmalade bars.
Greengrocers and supermarkets are stocked with tangy, bitter Seville oranges, which are perfect for making this much-beloved spread.
While many adore marmalade spread on buttery toast, I recommend you make these Marmalade Bars, which are chock full of the goodness of oats and fruit. The comforting chewy oat layers are contrasted with a zingy marmalade filling.
They are so simple to whip up, and kids will love to help stir the mix and spread it into the pan. Once they’ve cooled just slice them up and pop into a storage container. Now you’ve got a week’s worth of grab-and-go breakfast for the whole family!
They also make a nice bite with a cup of tea later in the day, whenever you get five minutes of me-time.
Adapted from: B&B: The Book of Breakfast & Brunch by Hugo Woolley
Makes approximately 12 large or 24 small bars
250g unsalted butter
200g soft light brown sugar
150g self-raising flour
350g porridge oats
3 – 4 tablespoons of your favourite marmalade
50g dried apricots, thinly sliced
50g sliced almonds
About 2 tablespoons honey
Preheat oven to 190C/375F/Gas Mark 5. Butter a non-stick 32cm L x 18cm W x 3cm D baking pan. (I used a square pan, 22cm x 22cm x 4cm and it worked fine).
Melt the butter and combine it with the sugar in a mixing bowl. Stir in the flour and oats and mix it all up well. Press half of the mixture into the bottom of the baking pan, and flatten it out so the surface is level. Spread the marmalade evenly over this bottom layer.
Sprinkle the apricot slices and sultanas on top.
Stir the almonds into the oat mixture and spread the rest of that mix on top of the fruity centre and flatten down so it’s even. Warm up the honey so it is very liquid and brush it across the top.
Place the pan on the middle oven shelf and bake for about 35 minutes. Allow the bars to cool completely, several hours at least, as they will cut much cleaner if they are allowed to firm up properly first.
The bars will keep nicely for a week in an air-tight container.
Don’t forget to let us know if you try this recipe out – and we’d love to see your pictures if you do. You can share them on our Facebook page or tweet them to us @mumsandme. Happy baking!