Orange and Blueberry Oat Bars

Preparation info

  • Difficulty


  • Makes


    large bars

Appears in

Good Food For Bad Days

Good Food For Bad Days

By Jack Monroe

Published 2020

  • About

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.


  • 200 g porridge oats
  • 160 g dried blueberries, raisins or sultanas
  • 100 g sunflower seeds or other seeds of your choice
  • 75 g mixed peel (optional)
  • 180 g marmalade
  • 2 tbsp light cooking oil, plus extra for greasing
  • 2 tbsp honey or other liquid sweetener of your choice, to taste


First, heat your oven to 160°C/140°C fan/gas 3 and ensure there is a shelf just below the centre. Lightly grease a 20 cm x 20 cm baking tin or one of a similar size.

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. Bake in the centre of the oven ford 40 minutes. Remove and cool in the tin for 30 minutes to firm up, before cutting and serving.

These bars will keep in an airtight container for 3 days, or in the freezer for 3 months. Defrost thoroughly before serving.