Honey and peanut butter cereal bars

honey and peanut butter cereal bar

I MUST blog these delicious, moist cereal bars which I made for the first time last week. I found the recipe in the Everyday River Cottage recipe book I’ve already mentioned in my last posting.They are divine and everyone has been remarking on how good they taste. My dearest hubby liked them so much he decided to make a batch himself to take to work. Sure enough his colleagues were mightily  impressed. Particularly when they heard HE had made them. Ok I supervised him a teeny weeny bit but still… Anyway, they are a cinch to make and are a lot healthier than the bog standard cereal bars you  buy in the shops. …. They are packed full with oats, seeds and dried fruit so they have got to be good for you, right? RIGHT! I grant: there is also butter, sugar, honey and peanut butter amongst the ingredients, which are hardly healthy, but who’s looking,eh? They are ideal to take to work and munch when you need an energy fix. By the way, I LOVE peanut butter. I confess I could happily scoff half a jar by myself…..Mmmmmhhhhh! On to the recipe then….


  • 125g unsalted butter
  • 150g soft brown sugar or light muscovado sugar
  • 125g no-sugar-added crunchy peanut butter
  • 75g honey, plus a little more to finish
  • Finely grated zest of 1 orange (I only used lemon zest for mine as I can’t get unwaxed oranges around here!)
  • Finely grated zest of 1 lemon
  • 200g porridge oats (not jumbo)
  • 150g dried fruit (such as raisins, sultanas and chopped apricots, prunes or dates)
  • 150g mixed dried fruit and seeds (such as pumpkin, sunflower, poppy, linseed and sesame)


1. Grease and line a baking tin, about 20cm square. Put the butter, sugar, peanut butter, honey and grated citrus zests in a deep saucepan over a very low heat. Leave until melted, stirring from time to time.

2. Stir the oats, dried fruit and three-quarters of the seeds into the melted butter mixture until thoroughly combined. Spread the mixture out evenly in the baking tin, smoothing the top as you go.

3. Scatter the remaining seeds over the surface and trickle with a little more honey. Place in an oven preheated to 160°C/Gas Mark 3 and bake for about 30 minutes, until golden in the centre and golden brown at the edges.

4. Leave to cool completely in the tin (be patient – it cuts much better when cold), then turn out and cut into squares with a sharp knife. These bars will keep for 5-7 days in an airtight tin.

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7 Responses to “Honey and peanut butter cereal bars”

  • Ammetto, anzi lo urlo a squarciagola, che queste barrette casalinghe sono la fine del mondo, purtroppo ne ho assaggiata solo una! :-(
    La principessa Lucina tiene molto alla mia dieta…. non mi resta che prepararle da me.

  • Caspita, io vorrei invece aver visto Bill prepararle. Comunque, sono uscita e ho comprato il burro di arachidi + noccioline varie..

  • Fatte! stanno profumando l’aria della casa. Ora devo solo aspettare che raffreddino prima di andare a letto…

  • Accidenti che razzo!!! E come sono venute????

  • Ottime, forse avrei dovuto farle cuocere un po’ meno, il mio forno è sempre un po’ sopra le righe…

  • CAN YOU OMIT THE PEANUT BUTTER? I DETEST IT ooh and one misdemeanour was being late to the dickens lecture due to the eating of a scone

    • How can you detest peanut butter??? I could eat whole jars of it! Just like i could with Nutella. And then I complain I can’t lose weight! :-)You know why now! He he. Anyway, I guess you could leave it out. You should try and report back. As to the scone misdemeanor that made me late….well, I’m mighty glad I had it as, let’s face it, the cakes that were served for our Victorian high tea were somewhat disappointing! Agreed? Lovely to see you on the blog Jill!

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