Energy bars


Preparation info

  • Serves


    • Difficulty


Appears in

A Simple Table

A Simple Table

By Michele Cranston

Published 2016

  • About

Full of oaty, fruity goodness, these energy bars are perfect for that mid-afternoon sugar slump. They are also great for lunchboxes, picnics or, dare I say it, a hasty breakfast.


  • 160 g ( oz) coconut oil
  • 175 g (6 oz/½ cup) honey
  • 190 g ( oz/2 cups) rolled (porridge) oats
  • 100 g ( oz/1 cup) desiccated coconut
  • 65 g ( oz/ cup) chia seeds
  • 80 g ( oz/½ cup) currants
  • 180 g ( oz/1 cup) sliced pitted prunes
  • 145 g (5 oz/1 cup) dried cranberries, chopped
  • 3 large free-range eggs, beaten


    Preheat the oven to 170°C (325°F). Lightly grease a 19 x 25 cm (7½ x 10 inch) cake tin and line the base and sides with baking paper.

    Put the coconut oil and honey in a small saucepan over medium heat and stir until the oil has melted.

    Combine the oats, coconut, chia seeds and dried fruit in a bowl, then add the warm honey mixture and eggs and stir to combine well. Press the mixture evenly into the prepared tin.

    Bake for 30 minutes, or until the mixture is cooked through and the top is golden brown. Remove from the oven and cool in the tin before cutting into rectangular bars.