Cook Time: 15 Minutes
What you need
- 125g/4oz Odlums Porridge Oats
- 175g/6oz Butter
- 5 tablespoons Rowse Honey
- 175g/6oz Shamrock Demerara Sugar
- 1 teaspoon Goodall’s Cinnamon
- 80g 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
Recipe Steps
- Preheat oven to 170°C/325°F/Gas 3. Line a swiss roll tin 28cm x 18cm / 11″ x 7″ with greaseproof paper.
- Put the butter and honey into a saucepan and heat gently until butter is melted.
- Add the demerara sugar and again heat gently, stirring constantly until sugar is dissolved. Bring to the boil for about 1½ minutes, stirring until a smooth caramel sauce is formed.
- Place the remaining ingredients into a large bowl and mix well. Pour over the liquid mixture and mix well.
- Transfer to the prepared tin, press down well and bake for 15 minutes until edges are brown.
- Remove from oven and allow to get cold, then transfer to a fridge and chill well.
- Turn out of tin, remove greaseproof paper and cut into bars. Store in an airtight container.
