Ingredients
- 100g golden syrup
- 85g butter
- 2 tbsp demerara sugar
- 1 tsp vanilla extract
- 140g porridge oat (use rolled organic oats if you can, as they have bigger flakes)
- 85g dried apricot, roughly chopped
- 50g dried pear
Method
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Heat oven to 180C/fan 160C/gas 4. Gently heat the syrup, butter and sugar until the butter melts, then stir in the vanilla, oats, apricots and pears until well combined.
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Press the mixture into an 18cm-square non-stick brownie tin and bake for 25-30 mins until golden. Leave to cool for 10 mins, then mark into 12 bars and leave to cool completely before removing.