100g lactose free butter, plus extra for greasing
200g porridge oats
100g sunflower seeds
50g sesame seeds
50g chopped hazelnuts
50g puffed rice
4 tbsp maple syrup
100g light muscovado sugar
1 tsp ground cinnamon
Serves - 6
Heat oven to 160C/fan 140C/gas 3. Grease and line the base of a 18 x 25cm tin. Mix the oats, seeds and nuts in a roasting tin, then put in the oven for 5-10 mins to toast.
Meanwhile, warm the lactose free butter, maple syrup and sugar in a pan, stirring until lactose free butter is melted.
Add the oat mix, cinnamon and puffed rice, then mix until all the oats are well coated.
Tip into the tin, press down lightly, then bake for 30 mins. Cool in tin, then cut into 12 bars.
Recipe adapted from: Good Food