Ingredients

• 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

Directions

• Preheat the oven to 180C/160C Fan/Gas 4
• and line a 24x24cm/9x9in baking tin with greaseproof paper.
• Heat the butter and golden syrup in a small saucepan over a medium heat until bubbling.
• 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.
• Pour into the lined baking tray and press down into an even layer. Bake for 20 minutes
• until golden-brown.
• 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.