Ingredients


100g lactose free butter, plus extra for greasing

200g porridge oats

100g sunflower seeds

50g sesame seeds

3 tbsp maple syrup

100g light muscovado sugar

1 tsp ground cinnamon



Serves - 4









Method


Heat oven to 160C/fan 140C/gas 3. Grease and line the base of a 18 x 25cm tin.

Mix the oats and seeds 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 and cinnamon, 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

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