Gino D'Acampo's Breakfast Bars


Preheat the oven to 190C/170C fan/gas 5.

Place all the dried fruits in a food processor and blitz until roughly chopped. Fold in the almonds, sunflower seeds, oats and flour. Pour in the apple juice with the honey and roughly blitz.

Line a baking tray with greaseproof paper (a Swiss roll tin about 23cm x 30cmis ideal). Transfer the mixture into the baking tray and spread evenly with a knife, to the edges or until about 1cm thick. Bake in the middle of the oven for 20 minutes until golden brown.

Remove from the oven. Leave in the tray to cool, it’s easiest to score into bars while still warm.


Wholemeal Flour 60g
Porridge Oats 50g
Sunflower Seeds 50g
Almonds 60g
Dried Apricots 100g
Dried Figs 100g
Dried Mango 50g
Apple Juice 60ml
Runny Honey 4 Tbsp

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