- 140g light muscovado sugar
- 3 tbsp golden syrup
- 140g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 250g rolled oats
- 85g raisin or sultanas
- 85g walnut pieces (or use your favourite nuts, roughly chopped)
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 50g sesame or mixed seeds
- 25g dried cranberry
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 50g ready-to-eat apricot, finely chopped
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
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.