Oats and honey cereal bars

    40 min

    These cereal bars don't last long in our house! For that reason, I make a huge batch at the weekend, wrap lots of them individually and freeze them. Great for lunch boxes or after school snacks.

    6 people made this

    Serves: 56 

    • 650g porridge oats
    • 500g plain flour
    • 425g soft brown sugar
    • 100g caster sugar
    • 1 tablespoon salt
    • 1 tablespoon ground cinnamon
    • 1 1/2 teaspoons ground cloves
    • 1 1/2 teaspoons ground ginger
    • 475ml vegetable oil
    • 225ml honey
    • 180ml treacle
    • 4 eggs, beaten
    • 1 tablespoon vanilla extract

    Prep:15min  ›  Cook:15min  ›  Extra time:10min cooling  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Grease two traybake trays.
    2. Mix oats, flour, brown sugar, caster sugar, salt, cinnamon, cloves and ginger in a large bowl. Stir in oil, honey, treacle and eggs. Mix until well combined. Pat mixture into traybake trays, pressing down with your hands.
    3. Bake in the preheated oven until edges begin to brown and the centre no longer looks glossy, 15 to 20 minutes.
    4. Cool for about 10 minutes; cut into bars while still warm.

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    Reviews in English (2)


    I quartered this recipe to test it out yesterday. I used some whole-wheat flour instead of all AP and added raisins and nuts to bulk it up a bit. It was super-easy to make and smelled amazing while baking. After looking at a few other recipes, I decided to line my baking pan with parchment and grease it. That meant it was really easy to lift the bars out of the pan. I cut them after cooling for about 15 minutes. They're still nice and chewy today too. A bit heavy on the molasses so I will cut that down further next time I make them. Stored them in a Tupperware and wrapped some up to freeze too. Thanks for the recipe; I can't wait to try it with different fruit/nut combinations!  -  09 Nov 2015  (Review from Allrecipes US | Canada)


    Looking for an alternative flavor to the oatmeal raisin bars I already make so the gingerbread caught my eye. Thought as I read it that it was a lot of sweetness and it is. Made the mistake of halving the recipe to try it and putting it in a slightly smaller than 13 x 9 pan to fit in my toaster oven- took almost double time to cook and still a bit wiggly in center. I will tweak the sugars, liquids and flours to make more healthy and nutrient packed and report back!  -  27 Jul 2016  (Review from Allrecipes US | Canada)