Our oaty breakfast bars are perfect as my energy boosting breakfast after my morning cycle. They started life as the Peanut butter booster bars from River Cottage but I have tweaked these so that they are more like a flapjacks and filled with the things I like.

The oats help keep you from getting peckish before lunch and the dried fruits make them feel like a treat with your morning cuppa.

Ingredients for Eli’s breakfast bars

• 155g flora light
• 150g soft brown sugar
• 150g honey
• 300g porridge oats
• 150g dried fruit –  I like cranberries and dates but you can add whatever you fancy 

How to

Add the flora, sugar and honey to a pot and stir it over a gently heat until it all dissolves.

Add the fruit and oats and mix together to combine, making sure all the oats are coated in the sugary syrup.

Empty this into a baking tray lined with grease-proof paper and using a spoon press it down into an even layer.

Bake in the oven at 160 degrees C for 35 mins, after 35 mins take the tray out and leave it to cool completely before cutting into bars.

It really is as simple as that.