• 125g/4oz Odlums Porridge Oats
  • 175g/6oz Butter
  • 5 tablespoons Rowse Honey
  • 175g/6oz Shamrock Demerara Sugar
  • 1 teaspoon Cinnamon
  • 100g packet Shamrock Chopped Walnuts
  •  75g/3oz Shamrock Raisins
  •  175g/6oz Shamrock Apricots (chopped)
  • 50g/2oz Pumpkin Seeds
  • 50g/2oz Sunflower Seeds
  • 50g/2oz Sesame Seeds
  • 100g packet Shamrock Ground Almonds


  1. Preheat oven to 190°C/375°F/Gas 5. Line a swiss roll tin 28cms x 18cms/ 11″ x 7″ with greaseproof paper.
  2. Put the butter and honey into a saucepan and heat gently until butter is melted.
  3. Add the demerara sugar and again heat gently, stirring constantly until sugar is dissolved. Bring to the boil for about 1 1/2 minutes, stirring until a smooth caramel sauce is formed.
  4. Place the remaining ingredients into a large bowl and mix well. Pour over the liquid mixture and mix well.
  5. Transfer to the prepared tin, press down well and bake for 15 minutes until edges are brown.
  6. Remove from oven and allow to get cold, then transfer to a fridge and chill well.
  7. Turn out of tin, remove greaseproof paper and cut into bars. Store in an airtight container.

Recipe Notes:

A healthy crunchy snack