Praline oat clusters

SERVES 8 10 PREP 10 mins COOK 10 mins EASY V

80g jumbo oats

40g blanched hazelnuts,

roughly chopped 40g laked almonds 65g unsalted butter 120g caster sugar 40g golden syrup

1/4 tsp bicarbonate of soda

Heat the oven to 180C/160C fan/ gas 4 and line a baking tray with baking parchment. Tip the oats, hazelnuts and almonds onto a second large baking tray and roast for 12-15 mins, stirring occasionally until toasted and fragrant. Transfer to a large bowl and set aside.

Tip the butter, sugar, syrup and

1/2 tsp sea salt flakes into a small pan. Melt over a low heat. Bring to the boil and bubble for 2-3 mins, stirring occasionally until pale golden. Remove from the heat and immediately pour this over the dry ingredients, adding the bicarb as you do. Mix well with a rubber spatula, making sure everything is evenly coated, and tip the mixture onto the prepared tray. Roughly spread over the tray so you have large chunks of the mixture, and cool completely (it will firm up as it cools).

Break into smaller clusters and enjoy as is or scatter over yogurt or ice cream.

PER SERVING 211 kcals • fat 12g • saturates 5g •

carbs 22g • sugars 15g • ibre 1g • protein 3g •

salt 0.4g