Ingredients
- 200g unsalted butter
- 200g caster sugar
- 150g runny honey
- 425g porridge oats
- 2 red apples, peeled, cored and grated
- ¾tsp ground cinnamon
- 100g dried blueberries
- 75g sunflower seeds
- 75g Brazil nuts, chopped
- YOU WILL NEED
- a 20x30cm tin, the base lined with baking parchment
Instructions
- Heat the oven to 180C, 160C fan, 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
