Ingredients
- 200g (7oz) unsalted butter
- 200g (7oz) caster sugar
- 150g (5oz) runny honey
- 425g (15oz) porridge oats
- 2 red apples, peeled, cored and grated
- ¾tsp ground cinnamon
- 100g (4oz) dried blueberries
- 75g (3oz) sunflower seeds
- 75g (3oz) Brazil nuts, chopped
- YOU WILL 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
