Breakfast bars

MAKES 12 PREP 20 mins COOK 25 mins EASY V

100g unsalted butter, plus

extra for the tin

50g mixed dried fruits (such as a mixture of raisins, sultanas and dried apricots) 50g mixed seeds

140g porridge oats

25g multigrain hoop cereal 100g light muscovado sugar 100g golden syrup

1 Butter a 20cm square cake tin and line with baking parchment. Tip the dried fruits into a large bowl along with the seeds, oats and cereal, and mix well to combine.

2 Melt the butter, sugar and golden syrup together in a saucepan over a low heat, stirring with a spatula until combined.

3 Remove from the heat and tip the dry ingredients into the saucepan. Mix well to coat. Scrape the mixture into the tin and use the spatula to press it into an even layer. Bake at 160C/140C fan/gas 3 for 20 mins, then leave to cool completely before cutting into squares or fingers.

Will keep in an airtight container for up to three days.

PER SERVING 205 kcals • fat 10g • saturates 5g • carbs 25g • sugars 17g • †ibre 2g • protein 3g • salt 0.2g