These are great as part of a packed lunch. They’re packed with fibre, while nuts and egg provide protein. Oats have a low glycaemic index so you feel full longer, making it easier to resist the urge to keep noshing. Be sure to measure the honey by weight not volume, and don’t let the mixture cool completely before cutting or they’ll be too hard to cut into neat bars.

Method:

• Preheat the oven to 175°C. Lightly oil a 22 x 30 cm baking pan and line the bottom and two short sides with a sheet of baking parchment.
• In a large bowl, mix together all the dry ingredients. Make a well in the centre, and pour in the honey, egg, oil and vanilla. 
• Mix well then at the mixture evenly into the prepared tin.
• Bake for 30 to 35 minutes in the preheated oven, just until the bars begin to turn golden at the edges.
• Cool for five minutes, then cut into bars while still warm. 

Find more healthy Jewish recipes from Judi Rose and Dr Jackie Lewis Rose here.