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Member recipe

Breakfast bar

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Cooking time

Prep: 10 minutes Cook: 25 minutes

Skill level




Bake 20 mins

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  • 100g/3½oz butter
  • 75ml/2½fl oz golden syrup
  • 175g/6oz rolled porridge oats
  • 50g/1¾oz pumpkin seeds
  • 50g/1¾oz sunflower seeds
  • 50g/1¾oz hazelnuts, crushed or roughly chopped
  • 60g/2¼oz dried apricots, roughly chopped


  1. Heat the butter and golden syrup in a small saucepan over a medium heat until bubbling.

  2. Heat the butter and golden syrup in a small saucepan over a medium heat until bubbling.

  3. Meanwhile, tip the oats, seeds, nuts and apricots into a large bowl. Pour the hot syrup mixture over the oats and mix well to combine.

  4. Pour into the lined baking tray and press down into an even layer. Bake for 20 minutes, until golden-brown.

  5. Allow to cool for 10 minutes, then turn out and cut into 16 squares. When cold, transfer to an airtight container – they will keep for up to one week.

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