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1. Heat oven to 160C/fan 140C/gas 3. Butter a 22cm square baking tin. Melt the butter, syrup and sugar in a pan. Pour in the oats, cinnamon, coconut, seeds and nuts, mix and pour into tin. Bake for 30-35 mins. Leave to cool for 5 mins, then cut into slices. Will keep for 1 week in an airtight container.

Per serving

245 kcalories, protein 4g, carbohydrate 20g, fat 17 g, saturated fat 7g, fibre 3g, salt 0.16 g

Latest comments and suggestions

• meiks

  21 January 2008

  meiks rated and commented on this recipe

  

  These are lovely and pefect for a quick breakfast - does anyone have any suggestions to make these lower in fat as 7g of sat fat is quite a lot. I would also like to put some dried fruit in which I think would be really nice.

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• meiks

  06 March 2008

  meiks commented on this recipe

  I swapped the butter for banana and added some dried apricot pieces. These were lovely and much less fat and kcals. They were alot softer than with butter but still had the crunch of the nuts

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• Marianne

  29 March 2008

  Marianne commented on this recipe

  yummy and really quick to make as above i tried swopping half the butter with banana it worked - made another batch in the afternoon.

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• indonesia

  04 May 2008

  indonesia rated and commented on this recipe

  

  easy to make and very tasty, throw anything in them and it works

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• Elley

  19 May 2008

  Elley rated and commented on this recipe

  

  Lovely recipe - i've made it with only 50g butter and then added chopped apricots instead. Also substituted the hazelnuts for mixed seeds (pine nuts, pumpkin seeds and sunflower seeds), the children love them, really yummy and quick to make.

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Ingredients

• 100g butter
• 3 tbsp golden syrup
• 85g demerara sugar
• 140g porridge oats
• ½ tsp ground cinnamon
• 50g desiccated coconut
• 2 tbsp linseeds , slightly crushed
• 1 tbsp sesame seeds
• 100g chopped hazelnuts

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Difficulty and servings

Makes 12 bars

Preperation and cooking times

Prep 10 mins

Cook 30 mins

Can be frozen

Ingredients

• 100g butter
• 3 tbsp golden syrup
• 85g demerara sugar
• 140g porridge oats
• ½ tsp ground cinnamon
• 50g desiccated coconut
• 2 tbsp linseeds , slightly crushed
• 1 tbsp sesame seeds
• 100g chopped hazelnuts

Per serving

245 kcalories, protein 4g, carbohydrate 20g, fat 17 g, saturated fat 7g, fibre 3g, salt 0.16 g

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