A crispy and crunchy oat bar filled with juicy raisin and crunchy sunflower seeds with the the perfect citrusy orange kick. These oat bars are super simple and quick to make and only require a few simple ingredients.
I love these oat bars. They are not only really simple to make, require only a limited amount of hands on time but they are also made with such simple and easily accessible ingredients. These make the perfect afternoon pick me up, mid morning snack or can even slot in to the pudding or late breakfast category. These are made up with a mixture of soft raisins, made plump, juicy and flavourful by simmering them in the orange juice. This is perfectly complimented by the crunchy sunflower seeds in the bars.
Oat Bars
Now these are slightly different to a traditional flapjack. This is mainly due to the addition of the plain flour. This creates crispy layers throughout the bar and gives it a deliciously crunchy exterior. These are also not as sticky as a traditional flapjack, but are instead juicy, chewy and completely moreish!
These bars use a mixture of raisins, orange juice and sunflower seeds, but as always you can change these ingredients slightly. If you are using a different variation of dried fruit, for example dried apricots, make sure that you still use 100 g. They also still need to be soaked and simmered in some type of liquid. I used a freshly squeezed orange. This not only adds flavour, but also helps to plumps up the dried fruit creating a better overall taste and texture. So you need to ensure that you use some type of liquid. You can also change the seeds used. But again, I would make sure that you use 100 grams of your chosen seed.
Oat Bars
To make these, place the raisins and orange juice into place the raisins and orange juice into a small saucepan and simmer on a low heat for 5 minutes. In a separate, larger saucepan gently heat the margarine, sugar, golden syrup and orange zest on a low heat until melted. Remove from the heat and stir through the jumbo oats, plain flour and sunflower seeds. Add the raisin orange juice mix and mix until fully incorporated.
I made these in a square tine which made quite thick slabs. However, if you would like them thinner then use a rectangular shaped tin instead.
Transfer to the pre prepared square tin, ensuring that the mixture is evenly spread throughout the tin. Use the back of a spoon to press the mixture down. Bake in the centre of the oven for 30 – 35 minutes. They will be golden brown with a nice crunchy layer on top. Leave to cool in the tin for 5 minutes. After this, use a sharp knife to cut the flapjacks into portions, ensuring you cut to the bottom of the bar. I was able to get 9 even squares out of this mixture. Leave to cool in the tin for a further 5 minutes before turning out and placing on a cooled surface.
Any leftovers can be stored in an airtight container in a cool dry place for up to 1 week.
Ingredients
- 100 g Raisins
- Zest and Juice of 1Orange
- 200 g Margarine
- 100 g Dark Brown Soft Sugar
- 4 tablespoons Golden Syrup
- 250 g Jumbo Oats
- 100 g Plain Flour
- 100 g Sunflower Seeds
Instructions
- Preheat oven to 160*c Fan Oven/180*c/350*f/Gas Mark 4.
- Grease and line a square baking tin with baking paper.
- Place the raisins and orange juice into a small saucepan and simmer on a low heat for 5 minutes.
- In a separate, larger saucepan gently heat the margarine, sugar, golden syrup and orange zest on a low heat until melted.
- Remove from the heat and stir through the jumbo oats, plain flour and sunflower seeds.
- Add the raisin orange juice mix and mix until fully incorporated.
- Transfer to the pre prepared square tin, ensuring that the mixture is evenly spread throughout the tin. Use the back of a spoon to press the mixture down.
- Bake in the centre of the oven for 30 - 35 minutes. They will be golden brown with a nice crunchy layer on top.
- Leave to cool in the tin for 5 minutes. After this, use a sharp knife to cut the flapjacks into portions, ensuring you cut to the bottom of the bar. I was able to get 9 even squares out of this mixture.
- Leave to cool in the tin for a further 5 minutes before turning out and placing on a cooled surface.
Notes
I made these in a square tine which made quite thick slabs. However, if you would like them thinner then use a rectangular shaped tin instead. Any leftovers can be stored in an airtight container in a cool dry place for up to 1 week.
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