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Pecan, cherry & honey oat bars

Pecan, cherry & honey oat bars

These no-bake bars use less butter and refined sugar than many other oaty treats, thanks to the smart addition of the apple sauce - it both sweetens and binds the mixture together.

5 out of 5 stars(2) Rate this recipe
Gut friendlyVegetarianHealthySource of fibre
  • Makes12
  • CourseSnack
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins
  • PlusChilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 85g pecan nuts
  • 250g jumbo rolled oats
  • 40g slightly salted butter
  • 30g set honey
  • 285g Bramley apple sauce
  • 100g dried cherries
  • 40g dark chocolate chips


  1. Line the base and sides of a 20cm square cake tin with baking parchment. Put a frying pan over a medium-high heat, add the pecans and toast for 4-5 minutes, tossing every so often, until lightly toasted. Tip onto a board to cool, then roughly chop. Add the oats to the pan and toast over a medium-high heat for 6-8 minutes, tossing the pan often, until golden and fragrant. Tip into a bowl and set aside.

  2. Put the butter, honey and apple sauce in a medium saucepan set over a low heat. Warm through to melt the butter, then remove from the heat and stir in the toasted oats to coat in the butter mixture. Lastly, fold in the toasted pecans, dried cherries and chocolate chips. Immediately transfer to the tin, before the chocolate chips have time to melt too much and lose their shape.

  3. Press down very firmly all over with the back of a spoon, making sure the surface is uniformly flat. Cover and chill for at least 3 hours or overnight, then turn out onto a board and cut into 12 bars. The bars are best eaten within a day or so but can be stored in an airtight container in the fridge for up to 4 days.

Cook’s tip

If you have the oven on already for another dish, use it to toast the pecans for 4-5 minutes.


Typical values per item when made using specific products in recipe


938kJ/ 224kcals



Saturated Fat












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