This simple and quick recipe is my alternative to breakfast bars:
75 g (3oz) butter
50 g (2oz) soft brown sugar
30 ml (2 level tbsp) golden syrup
175 g (6oz) rolled oats
If you can’t get your hands on golden syrup – I have used honey in the past and they’ve tuned out fine. I have also been known to throw in a few raisins or cranberries – just for variation!
Grease a shallow 18 cm (7 inch) cake tin.
Melt the butter with the sugar and syrup in a saucepan over a low heat, then pour it onto the rolled oats.
Mix well and turn the mixture into the prepared tin and press down well.
Bake in the oven at 180°C (350°F) for about 20 minutes, until golden brown.
Remove from the oven and cool slightly in the tin. Then mark into sections with a sharp knife and loosen around the edges.
When firm, remove from the tin and cool on a wire rack and break into fingers when cool enough.
They say that these will last a week in an airtight container – Mine never make it past day two!