Breakfast bar

• mixed dried fruit50g g

  (a mixture of raisins, sultanas and apricots is nice)

• mixed seed50g g
• oats↗140g g
• multi-grain hoop cereal↗25g g
• butter↗100g g
• light muscovado sugar↗100g g
• golden syrup↗100g g

Step-by-step instructions

1. 1

   Grease and line a 20cm square cake tin with baking parchment.

2. 2

   Put the dried fruit in a mixing bowl. Add the seeds, oats and cereal, and mix well.

3. 3

   Put the butter, sugar and golden syrup in the saucepan. Cook gently on the hob, stirring with the spatula, until the butter and sugar are melted.

4. 4

   Remove from the heat and pour the dry ingredients into the saucepan. Mix well until all the ingredients are coated with the syrup mix.

5. 5

   Fill the baking tin with the mixture. Use the spatula to press the mix down evenly. Bake at 160C/140C fan/gas 3 for 20 mins, then leave to cool completely before cutting into squares or fingers. Store in an airtight tin for up to 3 days – if they last that long!