Tahini and honey oat bars

If I don’t have snacks on hand 24/7 I’m prone to irrationally snapping at strangers and crying on the bus. You could probably call it hanger, but I like to romanticise it and think of it as a healthy codependency between me and food.

In an ideal world, this is what I have stashed in a little container in my bag at all times. Do I actually do this? No. Do I carry around a baggie of almonds to prevent low blood sugar rampages? No. Should I do this and stop being such a fucking grouch between meals? Yes.

Make it, eat it, keep it on hand. It might just save your relationship (or mine).


A portion of the oats and sunflower seeds can be replaced with whatever nuts and seeds you fancy (almonds, cashews, pumpkin seeds, chia seeds, you get the idea) so long as you stay to a total of two cups. I wouldn’t go less that one cup on the oats, though, as they help to absorb the wet mixture and hold it together.

1 1/2 cups oats
1/2 cup sunflower seeds
1 teaspoon cinnamon
1 teaspoon ground ginger

1/2 cup honey
1/2 cup tahini
a pinch of salt

Line a small loaf tin with greaseproof paper or clingfilm. Mix the oats and sunflower seeds in a mixing bowl with the cinnamon and ginger and set aside.

Heat the honey in a small saucepan over medium heat to melt it, and leave it for exactly a minute at a low heat as soon it comes to the boil. Stir in the tahini and salt, then pour over the dry mix. Combine well (it’s sticky) then smush it into the loaf tin, using wet hands to smooth and press it down evenly.

Chill in the freezer for 30-60 minutes, then slice. Stores in the freezer or fridge for weeks, though I dare you to let it last that long.

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