• 50 g smooth peanut butter
  • 50 g unsalted English butter
  • 200 g marshmallows
  • 60 g porridge oats
  • 75 g dried blueberries
  • 30 g dry roasted peanuts, roughly chopped
  • 75 g cornflakes


  1. 1

    Line a 20cm square cake tin with clingfilm. Put the peanut butter, butter and marshmallows in a large saucepan. Warm over a low heat, stirring until melted. Remove the pan from the heat.

  2. 2

    Add the oats, dried blueberries, peanuts and cornflakes to the melted butter mix in the pan, and mix well until combined.

  3. 3

    Spoon the mixture into the lined tin, and press down to flatten. Chill in the fridge for 1 hour until set. Cut into 16 squares before serving. If transporting (for lunchboxes or to a picnic), wrap the squares tightly in foil.


    Cook's tip: Don't have a baking tin to hand? As these squares are not baked, you could use a similar size plastic container, or spoon into mini cupcake cases, put on a tray and set in the fridge as above.

Nutritional Details

Each serving provides
  • Energy 578kj 138kcal 7%
  • Fat 5.4g 8%
  • Saturates 2.2g 11%
  • Sugars 11.5g 13%
  • Salt 0.18g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1482kj/354kcal

Each serving provides

16.8g carbohydrate 0.8g fibre 2.5g protein

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