Batch cook Breakfast bars with a blast of vitamin E

Sue Bedford (MSc Nutritional Therapy)

Sunflower seeds have the highest amount of vitamin E of all the nuts and seeds, so they’re a perfect way to get it into your diet. Sunflower seeds contain vitamin E, which serves as an anti-inflammatory and antioxidant in the body. They’re also high in plant sterols, which may help lower cholesterol, as well as selenium, magnesium, and iron, among other minerals.

Apricots are low in fat and a great source of the antioxidant vitamins A, C and E.

These breakfast bars are great for breakfast, breakfast on the go and also as a snack.


7oz butter

150ml runny honey

12oz porridge oats

3oz pumpkin seeds

3oz sunflower seeds

3oz hazelnuts, crushed or roughly chopped

4oz dried apricots, roughly chopped

2oz dried cranberries


Preheat the oven to 180 degrees C or 160C Fan, and line two 9x9in baking tin with baking paper. Heat the butter and honey in a small saucepan over a medium heat until bubbling. Meanwhile, tip the oats, seeds, nuts, cranberries and apricots into a large bowl. Pour the honey mixture over the oats and mix well to combine. Pour into the lined baking trays and press down into an even layer. Bake for 20 minutes, until golden-brown. Allow to cool and then cut into squares and store in an airtight container for up to a week. These are great for breakfast on the go and also as a snack.




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