G's Get-Up-And-Go-Breakfast-Bars

So, I have recently (dangerously) rediscovered my love of baking, and last night I had an overwhelming urge to make something oaty. Not satisfied with the recipes I could find on the internet - as much for the reason that I had a limited range of ingredients as that I didn't like the look of any of them - I decided to risk my chances by developing my own recipe, inspired by one by the foodie love-of-my-life, Nigel Slater, that was featured on his recent Christmas series.
I find it easier to justify my baking a lot of the time by baking cakes that can be eaten for breakfast, or in the case of this recipe, flapjacky-granola-breakfasty-bars. Failing that, I will bake homemade dog biscuits, take my cupcakes into school, or send them with my Mother to work to share with her colleagues. I don't feel bad about this recipe however, as it is packed with good-for-the-heart oats, low GI banana and fresh clementine. Miss out the chocolate if you like, but it does add that extra little bit of yum!

G's Get-Up-And-Go-Breakfast-Bars

Makes 12

Ingredients

(The mixture is quite large so you way want to make half at a time, and then combine it in the baking tray.)

• 200g butter 
• 6tbsp golden syrup
• 190g demerera sugar
• 360g porridge oats
• 150g chopped chewy black cavendish banana
• 50g chopped mixed nuts
• zest of 2 clementines and juice of 1
• 100g dark orange flavoured

Method

1. Pre-heat your oven to 140C fan/160C conventional and grease a rectangular baking dish.
2. Melt the butter, sugar and syrup in a pan.
3. Mix the chopped banana, nuts, oats, clementine zest and clementine juice. Add to the pan with the syrup mix and coat thoroughly. 
4. Pour the mixture into your baking tray and bake in the oven for 45-40 mins (less if you prefer it to be more of a flapjack than a granola bar - softer and melt in the mouth rather than chewy and crumbly), or untill golden and slightly firm to the touch.
5. Leave to cool for at least half an hour before cutting into 12 bars and removing from the tray.
6. Next, melt your chocolate in a bowl over a pan of simmering water, taking care not to get any water in the chocolate or let the bowl touch the water's surface.  
7. Drizzle your chocolate on to your bars or dip the bars in the melted chocolate, and place the bars of a baking sheet lined with grease-proof paper.
8. Place the bars in the fridge to let the chocolate set for at least 30-49 minutes, before serving at room temperature as a tasty breakfast treat with some fruit of your choice.  
9. These should keep in an air-tight container for up to 1 week.

Enjoy!

Yours,

The Anxious Foodie <3