• 60 g sunflower spread, plus extra for greasing
  • 80 g light brown soft sugar
  • 160 g marshmallows
  • 250 g dried apricots, quartered
  • 220 g oats


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas 5. Line a 20cm square baking tin with baking parchment.

  2. 2

    Gently heat the sunflower spread, sugar and marshmallows together in a saucepan, stirring until combined. Add the apricots, then bring to the boil and stir over a medium heat for 5 minutes.

  3. 3

    Remove from the heat and add the oats. Mix well, then spoon into the tin. Smooth down firmly with an oiled spatula.

  4. 4

    Bake for about 15-20 minutes, until golden brown. Remove from the oven, allow to cool, then cut into bars to serve.

Nutritional Details

Each serving provides
  • Energy 875kj 209kcal 10%
  • Fat 4.6g 7%
  • Saturates 1.0g 5%
  • Sugars 23.2g 26%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1369kj/327kcal

Each serving provides

35.8g carbohydrate 3.9g fibre 4.3g protein

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