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  • 55 g butter
  • 3 tbsp golden syrup or clear honey
  • 100 g quick cook oats
  • 80 g packed soft brown sugar
  • 30 g cheerios
  • 40 g raisins
  • 40 g salted peanuts or pumpkin seeds
  • 55 g milk chocolate chips or dried cranberries
  • 35 g sunflower seeds
  • 1/4 tsp salt


  1. Pre-heat oven to 170°C/325°F/Gas 3. Line a 20 cm x 20 cm (8 in x 8 in) tin with baking parchment and grease lightly.
  2. Put the butter and golden syrup in a small pan over a low heat until the butter has melted. Set aside to cool.
  3. Put the remaining ingredients in a large bowl and stir together. Add the cooled butter mixture and mix well to combine. Transfer the mixture to the prepared tin and press down firmly.
  4. Bake for 30–35 minutes until the centre is just firm to the touch.
  5. Remove from the oven, cool for 15 minutes then mark into 8 bars, using a sharp knife. Allow to cool completely before lifting from the pan. Store in an airtight container.
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