Nutty Cherry Bars

These cherry and pecan nut treats are great for a mid-morning snack or for bringing on a picnic.

Makes 12

  • 75g coconut oil
  • 40g molasses (or treacle)
  • 40g Golden Syrup
  • 35g light muscovado sugar
  • 240g rolled oats
  • 125g Picota cherries, pitted and chopped
  • 80g pecan nuts, halved
  1. Preheat the oven to 200°C, 180°C fan, Gas mark 6.  Line a 20cm x 20 cm square tin with baking paper.
  2. Place the coconut oil, molasses, golden syrup, and sugar into a pan. Gently heat, stirring occasionally, until everything is melted and combined.
  3. Take off the heat and pour in the remaining ingredients, mixing well to ensure everything is coated with the syrup.
  4. Pour the mixture into the prepared tin and level off the top with the back of a spoon.
  5. Bake for 20 minutes, until lightly golden on top.
  6. Remove from the oven and leave to cool for 5 minutes before scoring into 12 bars with a sharp knife.  Leave to cool completely in the tin.
  7. Remove from the tin and store in an air-tight container for up to 5 days.

Note: these bars can be frozen in a freezer-proof container or freezer bag for up to 2 months.