• 3 tbsp pumpkin seeds
  • 175 g butter
  • 100 g light muscovado sugar
  • a pinch of ground ginger
  • 3 tbsp black treacle
  • 100 g dried ready-to eat apricots, chopped
  • 250 g porridge oats
  • 2 balls stem ginger, chopped


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Tip the pumpkin seeds into a small baking tray and toast in the oven for 6-8 minutes; set aside to cool.

  2. 2

    Melt the butter, sugar, ground ginger and treacle in a large pan, stirring until melted. Take the pan off the heat.

  3. 3

    Tip the apricots, oats, stem ginger, 2 tablespoons pumpkin seeds and a pinch of salt into the pan and stir to mix.

  4. 4

    Transfer the mixture to a 20cm shallow square loose-bottomed tin. Top with the remaining pumpkin seeds. Bake for 30 minutes. Cut into squares while warm, then leave to cool in the tin.


    Get ahead: make up to a day ahead and store in an airtight container.

Nutritional Details

Each serving provides
  • Energy 854kj 204kcal 10%
  • Fat 7.7g 11%
  • Saturates 3.7g 19%
  • Sugars 20.5g 23%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1248kj/298kcal

Each serving provides

44.7g carbohydrate 7.2g fibre 5.4g protein

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