Servings
  • 125g unsalted butter 125g unsalted butter
  • 80g soft brown or muscovado sugar 80g soft brown or muscovado sugar
  • 5 tbsp Lyle’s golden syrup 5 tbsp Lyle’s golden syrup
  • 250g rolled oats 250g rolled oats
  • Zest of 1 lemon (if preferred) Zest of 1 lemon (if preferred)
  • • 100g of: raspberries, blueberries, dried apricots, or anything in your kitchen cupboards that would make them extra delicious, e.g. white chocolate chunks, macadamia nuts, raisins. The list goes on! • 100g of: raspberries, blueberries, dried apricots, or anything in your kitchen cupboards that would make them extra delicious, e.g. white chocolate chunks, macadamia nuts, raisins. The list goes on!

Instructions

HOW TO MAKE THIS RECIPE

  1. Pre-heat the oven to 180C and line and grease a shallow  8x8 inch baking tin.
  2. In a saucepan, melt the butter, sugar and golden syrup on a medium heat.
  3. Remove from the heat and add the rolled oats and lemon zest (and any other additional ingredients) Mix in thoroughly so it is all coated in the syrup mixture.
  4. Tip the mixture into the baking tin and squash it down so that it reaches all the edges and is flat on top.
  5. Bake in the oven for 20 minutes, until golden brown. Don’t let it brown on the edges too much!
  6. Once baked, remove from the oven and leave to cool for around 15 minutes.
  7. Turn out of the tin and then when cooled fully, cut into serving pieces.
  8. Enjoy!