Plum oat bars

Plum oat bars

Kids will enjoy making this crumbly, nutty treat - a great way to use up any overripe plums left in the bowl.

By , 21 September 2015
Plum oat bars
  • Ready in: 120 mins
  • Serves: 16
  • Price: 20p per serving
Nutritional Info
Each 76g serving contains
  • Fat 16
    23%
  • Sat Fat 6.6
    33%
  • Sugar 14
    15%
  • Salt 0.18
    3%
  • Cals 294
    15%
of your reference intake.
Typical energy values per 100g: 1620kJ/387kcal.
Ingredients
  • 200g plain flour
  • 175g oats
  • 175g butter
  • 150g brown sugar
  • 50g pecans
  • 3 tbsp pumpkin seeds
  • 3 tbsp sunflower seeds
  • 3 tbsp sesame seeds
  • 2 tbsp clear honey
  • 350g plums
Method
  • This recipe is part of our 'cooking with kids' feature and has instructions for children.

  • Pre-heat the oven to 180C/160C Fan/Gas 4. Line a shallow 25cm x 16cm cake tin (or a small roasting tin) with baking paper.

  • Put the flour and oats in a large bowl. Cut the butter into small cubes, add the bowl and rub it in with your fingertips until it resembles large breadcrumbs. Don't worry if your fingers get sticky.

  • Stir in the sugar, pecans and all the seeds until evenly mixed, then mix in the honey using your hands.

  • Ask an adult to help you cut the plums in half around the groove using a round-bladed knife, cutting right through to the stone. Twist the two halves in the opposite direction and the plums will separate in two. Remove the stones and cut the plums into small pieces.

  • Spread two thirds of the oat mixture on the base of the tin and press down firmly with your hands. Scatter the fruit evenly on top.

  • Sprinkle the rest of the oaty mixture over the layer of plums, and press down again with your hands.

  • Ask an adult to put the cake in the oven and bake it for 50 minutes. Leave for 30 minutes, by which time it will still be warm, but you'll be able to touch the tin. Cut the cake into thick fingers and then leave it to cool completely before removing it from the tin.

  • You can vary the fruits in this recipe. It works well with fresh apricots or dates - just stone them and cut into small pieces. Or you can use raspberries and black berries.