150g golden syrup
75g brown sugar
150g porridge oats
60g pecan nuts, chopped
50g pumpkin seeds
75g dried cranberries
40g desiccated coconut
30g chia seeds
Preheat the oven to 180 C (160 C Fan)/350 F/Gas Mark 4.
Melt the butter, golden syrup and sugar in a saucepan until runny.
Add the remaining ingredients and stir together.
Line the base with non-stick baking paper and spoon into a 9” x 9” square baking tin. Flatten down using a spoon.
Bake for 30 to 35 minutes until lightly golden. Leave to cool.
Turn upside down onto a board, remove the paper and then slice into bars.
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