200g/10oz Odlums Porridge Oatflakes
50g/2oz Sunflower Seeds
75g/2oz Shamrock Pecans (chopped)
125g/4oz Butter
125g/4oz Shamrock Light Muscovado Brown Sugar
3 Tablespoons Rowse Honey or Buckwud Maple Syrup
75g/3oz Mixed Dried Fruit & Seeds (e.g. Shamrock Sultanas, Dried Cranberries, Goji Berries,
Pumpkin Seeds, Sesame Seeds etc.)


  1. Preheat oven to 170°C/325°F/Gas 3. Line a swiss roll tin with baking parchment.
  2. Mix the oats, sunflower seeds and pecans together, put into a roasting tin and toast gently for about 10 minutes. Remove from oven and allow to cool.
  3. Put the butter, sugar, maple syrup or honey into a saucepan over a low heat. Gently stir until the butter is melted. Remove from the heat and add to the dry ingredients along with the remaining ingredients.
  4. Mix well until all the oats are well coated. Transfer mixture into swiss roll tin. Press down well,
    if need be, dip hands in cold water to press down.
  5. Bake in preheated oven for about 15 to 20 minutes until mixture looks golden.
  6. Remove from oven and gently cut into bars.
    Allow to get cold and hard before removing from tin.
  7. Store in an airtight container.

Serve with

Greek yogurt and fresh fruit/mixed berries, drizzle over with Rowse honey, if desired.


Mixture may be put into greased muffin tins and the centre hollowed out to make delicious Granola Breakfast Cups.