Preparation 20 min, cooking time 15 mins, cuts into 9 squares
140g clear honey
250g demerara sugar
350g porridge oats
1 ½ tsp ground cinnamon
85g shelled pecan nuts or walnuts
85g dried papaya/mango chopped
85g dried apricots chopped
85g pumpkin seeds
50g ground almonds
50g sesame seeds.
1. Preheat oven to 190C / 170C fan / Gas 5. Line the base of a 9″ square 2″ deep cake tin with greaseproof paper. Melt butter and honey in a saucepan, then stir in the sugar.
2. Cook over a low heat for 5 mins, stirring until the sugar has dissolved. Bring to the boil, then boil for 1-2 minutes, stirring until thickened into a smooth caramel sauce.
3. Mix together all the remaining ingredients and stir into the sauce until well combined.
4. Spoon into the tin and press down well with the back of a warm, wet spoon. Bake for 15 mins until just beginning to brown around the edges. Allow to cool. Run a sharp knife around the edge of the tin to loosen. Turn out, then Peel off the lining Paper. Cool, then cut into nine squares….if you freeze it for an hour it will cut easily.