About the bake
Packed with oats, nuts and seeds these are perfect for breakfast, packed lunches or just with a cup of coffee. If liked, make these with a coarse unsweetened muesli made from large oats, nuts and seeds.
Method
Step 1:
Set the oven to 180°C (fan 160°C, gas mark 4). Line the base of a shallow baking tray (approx 28x20cm) with baking parchment.
Step 2:
Place the butter, sugar and syrup in a medium pan and stir until melted. Add the dried fruit, candied peels, mango pieces, seeds and oats and stir well.
Step 3:
Spread the mixture in the tin and press down so there are no gaps.
Step 4:
Bake for thirty minutes or until lightly golden. Leave to cool in the tin until cold then turn out and cut into slices
Ingredients
- 175g Unsalted butter (softened)
- 100g Billington's Unrefined Light Muscovado Sugar
- 3 tbsp Golden syrup
- 100g Dried mixed fruits
- 4 tbsp Toasted Mixed seeds (pumpkin, sesame, sunflower)
- 250g Porridge oats
- 80g Bear mango yoyos mango fruit rolls (chopped into small cubes)
- 50g Candied orange peel (finely chopped)
Utensils
- Shallow baking tray
- Baking paper
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
- 175g Unsalted butter (softened)
- 100g Billington's Unrefined Light Muscovado Sugar
- 3 tbsp Golden syrup
- 100g Dried mixed fruits
- 4 tbsp Toasted Mixed seeds (pumpkin, sesame, sunflower)
- 250g Porridge oats
- 80g Bear mango yoyos mango fruit rolls (chopped into small cubes)
- 50g Candied orange peel (finely chopped)
Utensils
- Shallow baking tray
- Baking paper