200g porridge oats
150g mixed seeds (pumpkin, sesame, poppy… you choose)
100g sugar (light brown)
100g dried fruit – I used a mix that included cranberries and apricots as well as sultanas and raisins)
3 tbsp runny honey
1 tsp ground cinnamon
To make, firstly heat your oven to 160C/fan 140C and get out a roasting tin. Put your oats, nuts and seeds together in the roasting tin and toast these in the oven for 5-10 minutes.
Meanwhile, line and grease a 18x25cm tin.
Next, measure out the butter, honey and sugar and heat in a pan over a medium heat until the sugar has dissolved.
Once the oats, nuts and seeds have toasted, add these to the pan and then add the cinnamon and dried fruit. Stir really well to get everything coated fully, then tip into the prepared tin and press down into the corners.
This then needs to be cooked for 30 mins in the oven.
Cool in the tin and cut into 12-15 bars (depending on how generous you’re feeling!)
They keep pretty well in an airtight tin, if they get the chance!