These Apple and Cinnamon Breakfast bars are the result of a happy accident. An experiment adapting a couple of recipes so I could use the ingredients I had to hand.
I wanted to make a bar that could be eaten on the go for breakfast or added to packed lunches. One of my November Aims was to try a new recipe featuring apples as we still have so many to use. I’ve made a couple of Apple Cakes with Cider and wanted a change. Flapjack is one of our favourites so I thought I would try to bake something similar with the flavour of apples too.
How to make Apple and Cinnamon Breakfast Bars
- 250g Cooking apple – peeled and cut into small chunks
- 250g Porridge oats
- 50ml Water
- 175g Butter
- 150g Dark brown sugar
- 50g Mixed fruit
- 50g Mixed seeds plus extra to scatter on the top
- 1 teaspoon Cinnamon
- 4 tablespoons Plain flour
- Peel apples and cut into small chunks until you have 250g of apple pieces. Add to a pan with the water and gently poach the apples until they break down and form puree.
- Add butter and dark brown sugar to the warm apple puree and stir until combined. You may need to heat gently to melt all the butter.
- Add the cinnamon, mixed fruit, mixed seeds, porridge oats and flour. Stir well to combine.
- Tip the mix into a rectangle tin and smooth over. (My tin was 20cm x 28xm). Sprinkle the top liberally with mixed seeds.
- Bake for 30 minutes at 180°C until slightly risen and set. The top will be a slightly golden colour.
- Cool and cut into squares or bars.
Makes 12 squares. 15 minutes to prepare, 30 minutes to cook.
The apple and cinnamon breakfast bars turned out very well. They are soft and moist with a spicy apple taste. The seeds on the top by contrast are roasted and crunchy.
I wrote the ingredients down as I went, kept my fingers crossed and estimated the cooking temperature and time. I am glad I did as I will be making these again…. they disappeared fast!