Baked oats and fruit bars

The oat bars are both filling and delicious

By MARLO KITSHOFF-CARSTENS
Photo ELMARIE KNAPTON

about 48 bars
250 ml (1 c) corn flakes (Kellogg’s Corn Flakes), crushed coarsely
250 ml (1 c) coconut
750 ml (3 c) oats
125 ml (½ c) sunflower seeds
2 50 ml (1 c) dried cranberries– Woolworths
125 ml (½ c) pecan nuts, chopped
250 ml (1 c) cake flour
375 ml (1½ c) light brown sugar
5 ml (1 t) ground cinnamon
2.5 ml (½ t) salt
250 g (½ brick) butter
45 ml (3 T) honey
10 ml (2 t) bicarbonate of soda
80 ml (1/3 k) full cream milk

Preheat oven to 180 °C.

1. Mix corn flakes, coconut, oats, sunflower seeds, cranberries, pecan nuts, cake flour, brown sugar, cinnamon and salt thoroughly in mixing bowl.
2. Melt butter and honey together and stir till smooth.
3. Mix bicarbonate of soda with full cream milk.
4. Stir bicarbonate mixture into melted butter mixture.
5. Add butter mixture to oats mixture.
6. Line baking tray of 24 cm x 24 cm with baking paper and spray with cooking spray.
7. Press mixture into baking tray and smooth surface.
8. Bake for 18 minutes or longer until golden brown.
9. Allow to cool off for 20-22 minutes in baking tray and cut in wedges of about 3 cm x 3 cm.
10. Place bars on cooling rack