Rachel Khoo: Best bar none

When you’re wrapped up in the ever-evolving foodie world, it can be easy to forget how brilliantly simple life was before we were inundated with too many options.

Back in my school days, when I would scuttle off with a cheese roll, an apple, a box of Sun-Maid raisins and a Penguin bar, my packed lunches were reassuringly predictable. And I liked it that way.

While they might have got a bit fancier over the years, I still relish a good packed lunch if I am on the road, with that mounting excitement for a particular goodie I’ve wrapped up for the trip and the challenge of holding out for as long as I can before I cave.

With back-to-school season in mind, these homemade energy bars, packed with oats and rich in nuts and seeds, are nifty to have in your bag or lunch box.

Homemade energy bars

Makes 12-14

30g pistachio nuts

30g pecan nuts

160g date syrup (or other sweetener such as honey, or

agave or maple syrup)

100g coconut oil

2 tbsp smooth peanut butter

275g rolled oats

100g mixed seeds (such as sunflower, chia, sesame, pumpkin)

2 tbsp desiccated coconut

80g dried cranberries

1 tbsp lemon zest

50g dark chocolate chips (optional)

Preheat the oven to 160C/Gas Mark 3. Butter a 20 x 28cm baking tin and line with greaseproof paper.

Toast the pistachios and pecans in a frying pan until golden and fragrant.

Heat the date syrup, coconut oil and peanut butter in a small pan. Put the oats, seeds and desiccated coconut in a bowl and pour the hot liquid over the top. Stir through until everything is coated. Fold in the cranberries, nuts, lemon zest, dark chocolate (if using) and a pinch of sea salt. Pour into the tin and press down well into all the corners.

Cook for 25 minutes, then remove from the oven and leave to cool in the tray. Place in the fridge to set (it helps with the cutting), then divide into bars.