Makes about 16
250g unsalted butter
Zest of 1 orange
225g golden syrup
75g muscavado sugar
375g pure, gluten-free oats
- Preheat oven to 180°C/160°C fan/gas mark 4 and line the base and sides of a 28 x 20cm shallow baking tin with parchment paper.
- Place the butter, orange zest, syrup and sugar in a large pan and heat gently until the butter has melted.
- Add the oats to the pan and stir to mix thoroughly. Transfer the mixture into the tin and flatten with a spatula.
- Bake for 15-20 minutes until golden. Leave to cool in the tin, then remove from the tin and cut into bars. Store for 2-3 days in an airtight container.
Per Serving 259kcals, 14.2g fat (8.3g saturated), 31.5g carbs, 8.7g sugars, 3.2g protein, 2.4g fibre, 0.113g sodium
Top Tip: The mixture will still be soft when fully baked, but will harden as it cools.
Recipe courtesy of Fiona Broderick