I feel a fraud typing this out, for two reasons.

1. Until today, I had never bothered to measure out the ingredients.

2. It’s so easy, it is laughable.

Anyway. My kids love these. Granted they are not the healthiest of treats,  but as a now-and-again affair these are ace. We use value tinned peaches and porridge oats, and any bananas which are overly ripe and beyond eating anyway.

You will need: 3oz of sugar, 3oz of butter, 10oz of oats, a tin of peach slices and a banana. Oh, and 3 tbs of golden syrup.

Add the butter, syrup and sugar to a large pan and slowly heat up. The sugar will dissolve and the butter will melt. Add the drained peach slices and the banana, and cook in this sugary, buttery liquid. In a moment or two you can mash the fruit up into small pieces (I use a potato masher). Add the oats. The mixture should be the consistency of very thick porridge. Take off the heat.

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Pour into a baking tray which has been greased and lined with baking paper. Press in tightly (my girls do this with forks).  Bake in a preheated oven at 180 until the top is all golden brown the edges are beginning to look crisper than the middle. Leave to cool and cut into squares.

That’s you. This recipe will become so natural to you over time that the quantities will not need to be measured. It will feel and smell right. All measurements are approximate and can be tailored to your fruit bowl. It works beautifully with fresh mango in flusher weeks. Desiccated coconut is also a great addition. Sometimes I use more banana and less peach depending on what is going off in my fruit bowl.

These provide a lovely little energy kick for small tummies in a lunchbox. They are homemade and have fruit in them, so I am alleviated of all sugar guilt 😉

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