Zesty oat bar recipe

This zesty oat bar recipe with an indulgent caramel swirl is the perfect treat with a cup of tea, keeping you energised all afternoon. Cut into squares for bars that are packed with whole grains, seeds and slow-release energy.

They’re a convenient snack that are healthier than your average pre-packaged equivalent. The oats will leave you feeling energised and not sluggish, keeping you going until lunchtime. Alternatively, leave out the caramel swirl for a tasty option for breakfast.

Oats make up the body of these bars and are one of the best whole grains we have. They’re a great source of important vitamins, minerals, fibre and antioxidants too. They contain surprisingly high amounts of magnesium, copper and zinc, which are essential to our bodily functions. Low in fat and high in protein, oats make a great snack or breakfast.

These bars are sweetened with honey, which has a host of health benefits. Honey naturally has antibacterial, antifungal and antiviral properties as well as being a strong antioxidant. This makes it a helpful support in our defence against illness and infection.

The seeds in this bar are also a great addition for our health, and they’re a great source of fibre too. Sesame seeds in particular are very high in lignans, a strong plant antioxidant that can help to ward off cell damage and inflammation. So tuck into this zesty oat bar recipe for a healthy and nutrient dense treat!

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For the bars

  • 400g rolled oats
  • 1 tsp poppy seeds
  • 1 tbsp sesame seeds
  • Zest of a lemon
  • Zest of a lime
  • 100g local honey
  • 50g dried chopped apricots
  • Pinch of salt

For the caramel

  • 75g sugar
  • 1 tbsp water


  1. Line a baking tray (18cm) with paper and heat the oven to 180°C/350°F/gas mark 4.
  2. Combine the oats, salt, seeds and zest in a bowl. Mix these dry ingredients into the honey, then fold in the apricots.
  3. Press the mixture into the baking tin and cook for 30 minutes in the oven.
  4. Make the caramel by gently heating the sugar and water in a saucepan until it reaches 115°C/240°F on a sugar thermometer. Be careful not to burn it.
  5. Leave the oat mixture to cool, then drizzle with the caramel, sprinkle over some more poppy seeds if you fancy and cut into bars.