Saturday, December 9, 2023
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New year nibbles



In our recipe series, keen baker Jen Morris, of Rowney Green, creates some healthy treats to help keep those resolutions. . .

I’m guessing some of us will have made New Year’s resolutions to eat less cake and exercise more, which is why January’s recipe is for muesli bars, because you can’t be expected to hit the gym on an empty stomach!

These are easy to make, store and transport and packed full of good ingredients… particularly if you forego the chocolate dipping stage.


  • 150g butter
  • 150g golden syrup
  • 100g soft brown sugar
  • 300g rolled oats
  • 150g nuts or mixed seeds
  • 50g dessicated coconut
  • 50g plain flour
  • 150g dried fruit of your choice (chopped, if large)
  • 1 tsp vanilla extract
  • 150g dark chocolate (optional)
  • Extra dessicated coconut for sprinkling (optional)


1) Pre-heat oven to 160C / 140C fan / Gas 3. Line a tin with baking parchment (approx 28 x 26cm or equivalent).

2) Put the butter, golden syrup and sugar in a microwave-proof bowl and melt in the microwave, by heating on high and stirring every 30 seconds, until they have melted together.

3) Remove from the microwave and add all the remaining ingredients; mix thoroughly.

4) Press the mixture into the tin and bake for 30 mins, or until golden brown and slightly firm.

5) Allow to cool in the tin, then remove, peel off the paper and cut into bars (I cut mine into 12).

6) To chocolate-dip your bars, break the chocolate into squares into a microwave-proof bowl, and melt in the microwave by heating on high and stirring every 30 seconds until liquid.

7) Lay out a piece of baking parchment, dip one end of each bar into the chocolate, and leave on the parchment to cool. Scatter with the extra coconut.