Ingredients
- 150g butter
- 75g light muscovado sugar
- 3tbsp honey
- 250g organic oats
- 175g dried apricots, chopped
- 50g pecan nuts, chopped
- A 30x20x4cm baking tin lined with baking parchment
Instructions
Preheat the oven to 180 C, 160 C fan, gas 4. Melt the butter, sugar and honey in a pan until it has all dissolved. Mix everything together, put into the tin and level with a spoon. Bake for 20 to 25 minutes or until golden. Cool for 10 minutes then cut into squares and leave in the tin. Will keep for 3 days in the fridge in an airtight container.
