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Yields12 Servings

 150 g porridge oats
 25 g cocoa
 200 g blanched hazelnuts, half roughly chopped
 50 g jumbo oats
 75 g raisins
 2 tsp ground cinnamon
 100 g demerara sugar
 3 tbsp coconut oil
 3 tbsp chocolate and hazelnut spread
 3 tbsp vegetable oil
 50 g honey

Preheat the oven to 180/Gas 4 and line a 20cm square tin with baking paper; put 50g of the porridge oats in a food processor with the cocoa powder and 100g whole hazelnuts; whizz to a fine flour consistency then tip into a bowl with the remaining 100g porridge oats, 75g of the chopped nuts, the whole jumbo oats, raisins, cinnamon and sugar and mix well together


Melt the coconut oil and chocolate spread in the microwave or in a pan, then whisk in the oil and honey; mix with the dry ingredients until every oat looks sticky


Tip the mixture into your tin and press down firmly until flat; scatter the last 25g chopped nuts over the top, press in gently then bake for 20-25 minutes until a little crispy; leave to cool before tipping out and cutting into bars

Nutrition Facts

Serving Size bars

Servings 0