(Makes about 16)
7oz porridge oats
3 ½ oz sunflower seeds
2 ½ oz chopped hazelnuts
3 ½ oz margarine or butter
3 tbsp runny honey
2 oz light muscovado sugar
2 oz chopped dried apricots
3 oz dried cranberries
Preheat oven to 160C/ Gas 3. Butter and line the base of a 24cm x 24cm tin. Set aside.
Put the porridge oats, seeds and nuts into a roasting tin and place in the oven for 5 mins. Stir, then return to the oven for 5 mins.
Meanwhile, put the margarine, honey and sugar into a large saucepan and heat over a low heat until the margarine is melted. Remove from the heat.
Add the toasted oat mix and dried fruits and stir well.
Turn out into the lined tin and press down with the back of a spoon.
Bake for 15 mins or until pale golden.
Leave in the tin for 10 mins, turn out and peel off the paper. When cool, cut into 16 bars.