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Piccolo Tomatoes December 2018

Ingredients

  • 80 g butter
  • 80 g brown sugar
  • 60 g (2 tbsp) golden syrup
  • 1/2 tsp salt
  • 130 g porridge oats
  • 35 g chopped, dried apple
  • 35 g chopped, dried apricots
  • 25 g dried cranberries
  • 25 g pumpkin seeds
  • 2 tbsp sunflower seeds
  • 25 g desicated coconut

Method

  1. In a saucepan, melt together the butter, sugar, golden syrup and salt.
  2. Mix all the dry ingredients together in a bowl.
  3. Stir in the butter and syrup mixture.
  4. Line and grease a 20cm square baking tin. Spoon the mixture into the tin and press down to level the surface (try using a potato masher to make it easier)
  5. Bake in an oven pre-heated to 180°C for 18 to 20 minutes.
  6. Store in the fridge and cut into bars before serving.
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