Mixed Fruit, Nut and Seed Bar

Mixed Fruit, Nut and Seed Bar

Serves 16

Points per serving: 3

5 spray low-fat cooking spray

200 g porridge oats

1 pinch salt

100 g sultanas

100 g dates, without stone

50 g linseed

50 g pumpkin seeds, or sunflower seeds

50 g hazelnuts, roughly chopped

50 g almonds, roughly chopped

75 g muscavado sugar

1 small can evaporated milk, 170g

1 teaspoon vanilla essence

3 medium egg(s), beaten

Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Spray a 20cm (8 inch) square baking tin with low fat cooking spray. Line with non-stick baking parchment.

Mix together the porridge oats, sultanas, dates, linseeds, pumpkin or sunflower seeds, hazelnuts and almonds. Stir in the sugar.

Beat the evaporated milk, vanilla extract and eggs together. Stir into the dry ingredients, then pour into the prepared tin and level the surface.

Bake for 20-25 minutes until set and golden. Cool in the tin for 20 minutes, then remove and trim the edges. Cut into 16 fingers. Store in an airtight tin or wrap and freeze in a rigid freezer box.

Use raisins instead of sultanas or dates and try brazil nuts instead of hazelnuts or almonds.