100g butter, plus extra for greasing
200g porridge oats
100g sunflower seeds
50g sesame seeds
50g chopped walnuts
100g light muscovado sugar
1tsp ground cinnamon
50g dried cherries
1. Preheat the oven to 160°C/325°F/Gas Mark 3.
2. Grease and line the base of an 18 x 25cm baking tin. In a separate roasting tin, mix the oats, seeds and walnuts in a separate tray, then pop them in the oven for five to 10 minutes to toast.
3. Meanwhile, warm the butter, honey and sugar in a pan, stirring until the butter has melted and the sugar has mostly dissolved. Add the toasted oats, nuts and seeds, cinnamon, raisins and dried cherries, then mix until everything is completely coated.
4. Tip into the prepared tin, press down lightly, then bake for 30 minutes. Cool in the tin before cutting into 12 bars.
Recipe from Sun Maid Raisins.
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