I love granola bars, not the soft ones but ones that are crunchy and a mix of salty and sweet. Recently I purchased my first Nigella cookbook, Nigella Express. I saw these breakfast bars and immediately tried the recipe.

I used a mixture of pumpkin and sunflower seeds, along with the peanuts. They came out super crunchy just like I hoped. I think you can play with this recipe and and add the different dried fruits or nuts. They keep in a plastic container for about a week.
Breakfast Bars
from Nigella’s Express

1 14 fl-oz can condensed milk
1 1/2 cups rolled oats (not instant)
1 cup shredded coconut
1 cup dried cranberries
1 cup mixed seeds (pumpkin, sunflower, sesame)
1 cup natural unsalted peanuts

Preheat the oven to 250F and oil a 9 x 13 baking pan.

Warm the condensed milk in a large pan.

Meanwhile, mix all the other ingredients together and add the warmed condensed milk using a rubber spatula to fold and distribute.

Spread the mixture into the oil pan and press down with a spatula, or better yet your hands to make the surface even.

Bake for 1 hour, remove, and after about 15 minutes, cut into four across and four down to make 16 chunky bars. Let cool completely.