• 140g light muscovado sugar
  • 3 tbsp golden syrup
  • 140g butter
  • 250g rolled oats
  • 50g raisins
  • 50g walnut pieces, roughly chopped
  • 50g mixed seeds
  • 50g fresh plums, stoned and roughly chopped
  • 50g fresh nectarines, stoned and roughly chopped


  1. 1

    Preheat the oven to 160°C/fan 140°C/gas mark 3. Gently heat the sugar, golden syrup and butter in a pan until melted.

  2. 2

    Add the oats, raisins, walnuts and seeds to the pan until coated in the butter. Spoon half the mixture into a 23 x 23cm baking tin.

  3. 3

    Scatter over the plums and nectarines, then top with the remaining oat mixture. Pack the mixture down well and smooth with the back of a metal spoon. Bake in the oven for 35 minutes, or until dark-golden. Leave to cool completely before cutting into 16 bars with a sharp knife.

Nutritional Details

Each serving provides
  • Energy 942kj 225kcal 11%
  • Fat 12.0g 17%
  • Saturates 5.0g 25%
  • Sugars 14.0g 16%
  • Salt 0.03g <1%

% of the Reference Intakes

Typical values per 100g: Energy 2194kj/524kcal

Each serving provides

24.1g carbohydrate 2.2g fibre 3.4g protein

Also in these Scrapbooks

Back to top