No-bake breakfast bars

Name: No-bake breakfast bars
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24
Ingredients: 100 g unsalted butter; 300 g Duchy Organic Jumbo Rolled Oats; 1 tsp sea salt flakes, plus ½ tsp; 5 pitted medjool dates, roughly chopped; 397 g can Essential Condensed Milk; 100 g crunchy peanut butter; 1½ unwaxed lemons, zest of all, juice of ½; Cooks’ Ingredients Aromatic Rose Petals (optional)

Adorned with rose petals and sunshine-yellow strips of lemon, these little squares of fudgy oats feel like a proper indulgence. Tangy icing balances the richness. Cut them into squares – or into bitesized pieces to pop into the mouth in one go! They also work well for tea.

5 out of 5 stars(1) Rate this recipe

Vegetarian

Makes24
CourseBreakfast
Prepare15 mins
Cook15 mins
Total time30 mins
Plusat least 3 hours chilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

100g unsalted butter
300g Duchy Organic Jumbo Rolled Oats
1 tsp sea salt flakes, plus ½ tsp
5 pitted medjool dates, roughly chopped
397g can Essential Condensed Milk
100g crunchy peanut butter
1½ unwaxed lemons, zest of all, juice of ½
Cooks’ Ingredients Aromatic Rose Petals (optional)

For the icing

180g Essential Soft Cheese (full fat), chilled
15g icing sugar
2 tbsp whole milk

Method

Line a 15cm x 23cm shallow baking tin with baking parchment. Melt the butter in a large frying pan over a medium heat. When it starts to foam, stir in the oats and toast until they turn golden brown (around 6 minutes). Stir in 1 tsp sea salt flakes and the chopped dates. Remove from the heat and set aside.
Put the condensed milk, peanut butter, ½ tsp salt and the lemon juice in a small pan. Whisk well to combine, then warm very gently over a low heat for 5 minutes. When the mixture has thickened slightly, remove from the heat and stir in the toasted oats. Carefully pour the sticky oat mixture into the lined tray and spread it out evenly using a spatula or the back of a wooden spoon. Press down firmly to ensure the top is levelled. Set aside to cool.
Meanwhile, make the icing: put the cheese, icing sugar, milk and most of the lemon zest in a mixing bowl. Add a pinch of sea salt flakes and, using a balloon whisk, gently beat the ingredients together for a few minutes until the mixture is light, fluffy and holding its shape when whisked. Spread the whipped icing evenly on top of the oats. Sprinkle with the remaining zest and rose petals, if using. Chill for a minimum of 3 hours (or overnight) to set.
After chilling, lift the set oats onto a chopping board and slice into small squares using a sharp knife. You may need to clean the knife in between slices to keep the edges neat.