• 175g butter
• 330g porridge oats (if you're gluten free, it's possible to swap oats for gluten free oats)
• 125g soft light brown sugar
• 55g golden syrup / honey
• 70g raisins / apricots / dates / sunflower seeds

1. Preheat the oven to 180°c
2. Put the butter, syrup and sugar into a saucepan.
3. Heat over a low heat for 2-3 mins and stir until melted.
4. Add the porridge oats and mix well.
5. Pour the mixture into a flat-bottomed tin and press down using a spatula.
6. Bake in the oven for 25 minutes until golden but still soft.
7. Remove from the oven and cool for ten minutes then cut into squares and allow to cool in the tin.
8. Carefully remove from the tin and store in an airtight container

Recipe by Lisa Fearn, originally featured on Prynhawn Da.

Instagram: @lisafearncooks

Twitter: @lisaannefearn