Serves 12 | 15 minutes prep | 30 minutes cooking

  • 100g butter, plus extra for greasing
  • 200g porridge oats
  • 100g sunflower seeds
  • 50g linseed
  • 25g chopped walnuts
  • 25g chopped almonds
  • 3 tbsp honey
  • 100g light muscovado sugar
  • 1 tsp ground cinnamon
  • 100g dried cranberries

Heat oven to 160°C. Butter and line the base of a 18 x 25cm tin. Mix the oats, linseed, walnuts and almonds in a roasting tin, then put in the oven for 5-10 minutes to toast or until lightly browned.

Meanwhile, warm the butter, honey and sugar in a pan, stirring until butter is melted. Add the oat mix (no need to cool), cinnamon and cranberries, then mix until all the oats are well coated. Tip into your lined tin and press down firmly. Leave to cool to room temperature before popping in the fridge for a further hour to firm. Cut into 12 delicious bars and nom nom nom!