Jenny Morris’s crunchy oat and nut, plum and nectarine bars recipe

by BabyYumYum
Baby Yum Yum - Jenny Morris crunchy oat and nut, plum and nectarine bars recipe
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Watching a child relishing a fresh, juicy, sweet plum or peach is a sight to behold – it would make anyone smile – your kids will love these stone-fruit bars.

Makes 14 bars. Recipe by Jenny Morris

You will need:

250ml light brown sugar
60ml golden syrup
160g butter
625ml rolled oats
125ml pecan nuts, chopped
125ml cranberries
80ml sunflower seeds
1 large fresh South African nectarine, stoned and thinly sliced
2 fresh South African nectarines, stoned and thinly sliced

YOU MIGHT ALSO LIKE TO TRY: Zola Nene’s nectarine, maple syrup and yoghurt popsicles

How to make the fruit bars

  1. Heat the oven to 175. Grease and line an 18cm x 28cm x 4cm deep baking tin.
  2. Heat the sugar, golden syrup and butter together in a saucepan over low heat until the butter is melted.
  3. Stir in the oats, pecan nuts, cranberries and sunflower seeds until well combined.
  4. Spoon half the mixture into the prepared baking tin. Arrange the fruit on top overlapping them slightly.
  5. Spoon the remaining oat mixture on top and spread out evenly. Use the back of a spoon or a potato masher and press down firmly.
  6. Bake for 35 to 40 minutes or until golden. Leave to cool completely before cutting into bars using a sharp knife.

For more inspiration, visit

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