Posted July 28, 2015 by Sam in Recipes

Blackcurrant Seeded Bars

Blackcurrant bars stack2This year has seen a bumper crop of berries in the garden. I’ve never had more then a handful of blackcurrants until now, we have loads and I wanted to make something with them. I’m not a huge fan of blackcurrant flavour things but the real thing in these bars is so yummy, I’m now all set to make muffins and maybe some ice cream and cookies and …….you get the idea!

Blackcurrant Seeded Bars

Download Blackcurrant Seeded Bars printable


100g blackcurrants, washed and dried

150g soft brown sugar

150g butter

225g porridge oats

100g mixed seeds (I used pumpkin, sunflower and sesame)

75g plain flour

25g flaked almonds, broken up a little

2 tbsp golden syrup

seeds (2)Blackurrants

Lightly greased 18 cm (7”) square cake tin, I used one with a loose bottom which made removal easy.

Preheat oven to 200°C 180°C Fan GM6

  1. In a large mixing bowl place the oats, seeds, almonds and flour, stir. Blackcurrant seed bars mix
  2. Place the butter, soft brown sugar and golden syrup in a large saucepan over a low heat. Stir through, ensuring all the butter has melted. Remove from the heat.
  3. Add the dry mixture in to the melted one and stir well to combine. Stir through the blackcurrants, this way they won’t get too squashed before baking. Transfer the mixture to the prepared tin and push down with the back of a metal spoon to give an even coverage. Blackcurrant bars in tin to bake
  4. Bake for 35-40 minutes until a lovely golden colour on top. Allow to cool in the tin. Remove and slice. Makes 15 decent sized bars. I think this would also be great with maple syrup instead of golden. Try mixing up the seed and nut choice or use blackberries or redcurrants instead of blackcurrants ♥Blackcurrant bars in tin baked Blackcurrant bars in tin baked platesBlackcurrant bar wrapped Blackcurrant bars stack2