By
Jane Curran
published
Ingredients
- 200g (7oz) unsalted butter
- 200g (7oz) caster sugar
- 150g (5oz) runny honey
- 425g (15oz) porridge oats
- ¾ tsp ground cinnamon
- 100g (4oz) dried blueberries
- 75g (3oz) sunflower seeds
- 75g (3oz) Brazil nuts, chopped
You will also need a 20x30cm (8x12in) tin, the base lined with baking parchment.
Method
- Heat the oven to 180C, 160C fan, 350F, gas 4. Melt the butter, sugar and honey in a medium saucepan until dissolved, and mix until well combined. Removed from the heat and stir in the remained ingredients, mixing well coats evenly.
- Spoon into the prepared tin then spread and flatten to create a smooth top. Bake for 45 minutes. Set aside to cool completely before turning out.
- Cut into bars. These will keep in an airtight container for 2 or 3 days
