Serves 10

80g golden syrup

130g light brown sugar

130g butter

225g porridge oats

50g mixed seeds

100g dried cranberries

60g white chocolate chips

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 20cm square tin with non stick parchment paper.
2. In a pot, combine the golden syrup, light brown sugar and butter. Allow to melt slowly over a medium-low heat.
3. Stir in the porridge oats, mixed seeds and dried cranberries. Finally, stir in the white chocolate chips; they may melt with the heat of the mix.
4. Pour into the prepared tin, smooth the top and press down well.
5. Bake for 20-30 minutes or until golden brown. Allow to cool fully before cutting into 10 fingers.

Per Serving 315kcals, 16.2g fat (8.4g saturated), 38.9g carbs (19g sugars), 4.9g protein, 3.5g fibre, 0.118g sodium