Breakfast Bars
 
Screen 1 image
Ingredients
100g
butter
 
75ml
golden syrup
 
175g
 
rolled
porridge
oats
50g
pumpkin seeds
50g
sunflower seeds
50g
hazelnuts,
crushed
or
roughly
chopped
 
60g
dried
apricots,
roughly
chopped
 
Method
Preheat
 
the
oven
 
to
180C
 
/
160C
 
Fan
 
/
Gas 4,
 
 
and
line
 
a
 
24x24cm
baking tin
 
with
greaseproof paper.
Heat
 
the
butter
 
and
golden syrup
 
in
 
a
small
saucepan
over
 
a
medium
heat
 
until
bubbling.
Meanwhile,
put
 
the
oats,
seeds,
nuts
 
and
apricots
 
into
 
a
large
bowl.
 
Pour
 
the
hot
syrup
mixture
over
 
the
oats
 
 
and
mix
well
 
to
combine.
Pour
into
 
the
lined
baking tray
 
and
press
down
 
into
 
an
 
even
layer.
 
Bake
for
20 minutes,
until
golden-brown.
Allow
 
to
cool
for
10 minutes,
then
turn
out
 
 
and
cut into
16
squares.
 
When
cold,
transfer
to
 
an
 
airtight
container.
Will
keep
for
up to
one
week.