oil, for greasing
100g butter, cubed
100g golden syrup
50g mixed seeds, such as pumpkin, sunflower, linseed and sesame
50g dried cranberries
50g dried apricots, cut into sixths
1 large free-range egg, beaten
Preheat the oven to 180C . Lightly oil a shallow 20cm loose-based square cake tin and line the base and sides of the tin with baking parchment.
Melt the butter and syrup together in a large saucepan over a low heat, stirring regularly with a wooden spoon. Take off the heat and stir in the seeds, cranberries, raisins and apricots and oats. Stir in the egg.
Spoon into the prepared tin and press until well flattened. (It’s important that the oats are pressed well, so that they stay firm enough to cut when baked. Use the back of a metal spoon to make sure they are fully compressed). Bake for 18–20 minutes, or until golden and lightly browned around the edges.
Mark the baked oats into 12 pieces without cutting all the way through, this will make it easier to cut the squares when it’s cool. Leave until cold then cut the squares with a sharp knife.
Store in an airtight container, interleaved with baking parchment or foil for up to three days.