135 calories

I love these filling, tasty and low-sugar energy bars. I make them all the time for myself and the kids and they always get eaten superfast. You can wrap the bars individually in clingfilm to make a great on-the-go or lunchbox snack. Peanuts, lemon, olive oil and dark chocolate are all sirt foods.

Serves 16 • Ready in 35 minutes + setting time

50g blanched (unsalted) peanuts 200g jumbo oats

Zest of 1 lemon (washed in hot soapy water to remove wax first)

50ml light olive oil

30g butter

25g dark brown sugar

2 heaped tbsp (50g) rice malt syrup

Juice of 1⁄2 lemon

50g good-quality (70%) dark chocolate chips

1 Lightly grease a 15cm square cake tin. Preheat the oven to 160°c (140°c fan/Gas 3).

2 in a large bowl, combine the peanuts, oats and lemon zest.

3  to a small non-stick pan, add the olive oil, butter, brown sugar, rice malt syrup and lemon juice. heat gently, stirring all the time until the butter has melted and the ingred- ients have combined.

4  remove from the heat and pour over the peanut/oat mixture. keep stirring until the oats are fully coated. scoop out the mix into the prepared cake tin. Level out with the back of the spoon, pressing down firmly as you go.

5  Bake for 20 minutes until just tinged golden at the edges. remove from the oven but leave in the tin.

6  While the energy bars are still hot, sprinkle the chocolate chips over and leave to melt for about 10 minutes. Use a knife to spread the dark chocolate evenly over the bars and leave to cool – still in the tin – until the chocolate has set.

7  carefully remove the whole cake from the tin and place on a chopping board. With a very sharp knife cut into 16 squares. When fully cool, store in an airtight container for up to 5 days.

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