You can use any dried fruit in place of the blueberries in these oat bars – I happen to like the tiny bursts of sweetness that semi-dried blueberries bring, but they aren’t easy to find in every supermarket, so swap them out for sultanas, raisins, mixed peel or whatever takes your fancy. To make them vegan, simply switch the honey for golden syrup or another liquid sweetener of your choice.
Weigh your porridge oats, blueberries or other fruit, seeds and mixed peel (if using) into a large mixing bowl. Mix well and set to one side for a moment.
Weigh the marmalade into a small, microwaveproof bowl and warm it on a high heat for 90 seconds. Stir carefully, then return to the microwave for a minute. Remove and stir well.
Pour the melted marmalade into the bowl of oats and fruit, and add the oil and honey or other sweetener. Mix well to incorporate, until all the oats are slightly sticky.
Pour the oats into the greased tin, pressing down firmly with the back of a spoon.
These bars will keep in an airtight container for 3 days, or in the freezer for 3 months. Defrost thoroughly before serving.
© Jack Monroe, 2020