Mon, 17 January 2022
Chef: Paul Knapp
Ingredients
100g plant butter, plus extra for greasing
200g organic porridge oats
100g sunflower seeds
50g sesame seeds
50g chopped walnuts/pecans
3 tbsp maple syrup
100g light muscovado sugar
1 tsp ground cinnamon
100g dried cranberries, cherries or blueberries, or a mix and if youre feeling cheeky throw in a few chocolate chips too
Method
1 Heat oven to 160C/fan 140C/gas 3.
2 Butter and line the base of a 18 x 25cm tin.
3 Mix the oats, seeds and nuts in a roasting tin, then put in the oven for 5-10 mins to toast.
4 Meanwhile, warm the plant butter, maple sytup and sugar in a pan, stirring until butter is melted.
5 Add the oat mix, cinnamon and dried fruit, then mix until all the oats are well coated.
6 Tip into the tin, press down lightly, then bake for 30 mins. Cool in tin before cutting into 12 bars.
