A super tasty and compact energy-giving bar that can be eaten on-the-go or while at the table with a cup of tea, juice, glass of milk or bowl or yoghurt. Lasts a long time once made and stored in an air-tight container, so ideal for a really speedy yet energy-giving breakfast that’s good for you.
Makes 8 bars
- 150g Lyle’s Golden Syrup
- 75g butter
- grated zest of 1 orange
- 150g prunes, roughly chopped
- 150g pitted dates, roughly chopped
- 150g porridge oats
- ½ tsp ground cinnamon
- 100g mixed seeds (such as sunflower and pumpkin)
- 75g dried cranberries
- 50g flaked almonds
- 50g brazil nuts, chopped
Pre-heat the oven to 180C/160C fan/gas 6. Grease a 20x20cm square cake tin with butter and line the base with baking parchment.
Put Lyle’s Golden Syrup, butter, orange zest, prunes and dates in a saucepan and gently heat until the butter has melted. Cook over a low-medium heat for 5 minutes stirring occasionally. Remove from the heat and mash everything together using a potato masher or the back of a wooden spoon.
Transfer to a bowl and thoroughly mix in the oats, cinnamon, seeds, cranberries, almonds and brazil nuts. Press firmly into the prepared tin and bake in the oven for 18-20 minutes until lightly golden.
Cool in the tin for 20 minutes then remove from the tin to cool completely before cutting into individual pieces and storing in an airtight container for up to 2 weeks.
Recipe credit: Recipes created by Jo Pratt for Lyle’s Golden Syrup. For more delicious recipe inspiration visithttp://www.lylesgoldensyrup.