Ingredients
- 140g light muscovado sugar
- 3 tbsp golden syrup
- 140g butter
- 250g rolled oats
- 85g raisin or sultanas
- 85g walnut pieces (or use your favourite nuts, roughly chopped)
- 50g sesame or mixed seeds
- 25g dried cranberry
- 50g ready-to-eat apricot, finely chopped
Method
-
Heat oven to 160C/fan 140C/gas 3. Gently heat the sugar, golden syrup and butter in a pan until the sugar and butter have both melted. Stir the oats, raisins, walnuts, seeds and cranberries into the pan until coated in the butter.
-
Spoon half the oaty mix into a traybake tin (23 x 23cm or thereabouts). Scatter the apricots over the top, then top with the remaining oat mix. Pack the mix down well and smooth with the back of a metal spoon. Bake for 35 mins or until dark golden. Leave to cool completely before cutting into 16 bars with a sharp knife.