Shredded Wheat® Breakfast Bars Recipe

Add the Shredded Wheat and oats to a large pan and toast over a medium-low heat. Once golden and crisp, tip into a large mixing bowl and set aside.

Add the nuts and sunflower seeds to the same pan and toast over a medium-low heat for 2 minutes. Once golden, add to the bowl Shredded Wheat and oats.

Add the toasted mix to a food processor and pulse to chop coarsely – you may need to do this in two batches. Once chopped, add back into the mixing bowl.

Put the apricots, raisins and juice into a food processor and blend to a smooth puree. Pour over the dry mix and stir until well completely combined.

Spread the mix onto the lined baking tray - about 1.5cm thick – and chill for an hour until firm. When ready to serve, cut into 8 bars.

These tasty bars will keep in the fridge for up to three days in an airtight container.