Breakfast Bars 2.0

I promise I bake other things other than just breakfast bars. I really do. I find it easier to eat what I have baked if its a whole meal - like breakfast. It's a start, I suppose.
My carrot cake and lemon drizzle cake, among other things as I gather baking momentum - will soon follow, but right now you will have to humor me.
These breakfast bars were adapted from a Nigella recipe, and it is very hard to compare them to my last attempt. While my "Get-up-and-go bars" took more of a buttery flapjack consistency, these bars are more crumbly (yet still hold their shape), and I can only best describe them as a "porridge bar" because of their use of condensed milk. Sounds discusting, but again - humor me.
Fresh and fruity, crisp and chewy, these are another perfect start to the day!

Nutty-Seedy-Oh-So-Fruity-Porridge-Bars

Makes 16 (original recipe here)

Ingredients

• 405g can light condensed milk
• 250g rolled oats
• 100g dried fruits (I used a "forest feast" mix called the "superberries mix" - strawberries, goji berries, blueberries, physalis, blueberries and cranberries.)
• 150g mixed seeds (I used a mix of sesame seeds, pumpkin seeds and sunflower seeds.)
• 60g unsalted peanuts, chopped. 
• 40g hazelnuts, chopped.
• 65g flaked almonds

Method

1. Preheat an oven to 130C (110C fan) and grease a rectangular baking tin.
2. Warm the condensed milk, but do not let it boil, in a large pan. Mix all of the other ingredients together and then add the milk, which will be more liquidy and less gloopy.
3. Spread the mix into the tin and press down and level out with a spatula.
4. Bake for 40-50 minutes (I did 47 - a friend recommended the Nigella recipe and said that if you baked them for as long as she says you will need a saw to cut them - my 47 minutes turned out perfect!) and then leave to cool for 15 minutes before cutting into 16 bars.

Delish!