150 grams butter

150 grams golden syrup

100 grams crunchy peanut butter

300 grams porridge oats

100 grams dried cherries

50 grams sultanas

150 grams soft dried apricots

1 apple thinly grated

Zest of 1 orange

50 grams pumpkin seeds


Grease and line a baking tin. Pre heat the oven to 180 degrees. Melt the butter. Put all the other ingredients in a big bowl but reserve half of the pumpkins seeds. Pour in the butter and mix well. Press the mixture evenly in the tin, sprinkle the remaining pumpkin seeds on top. Bake for about 20 to 30 minutes or until golden brown. Cut while warm, and then allow cool. Can be stored in an airtight box for a month.


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