Written by Annalisa

* 175g unsalted butter
* 150g clear honey
* 150g sugar *
* 350g jumbo oats
* 1tsp cinnamon
* 75g flaked almonds/nut of choice (flaked almonds work best though)
* 75g raisins
* 75g dried papaya, chopped (you can also used dried chewy banana)
* 75g chopped, dried apricots
* 50g pumpkin seeds
* 50g sunlower seeds
* 50g sesame seeds
* 50g ground almonds
* *I’ve adapted this from the original recipe which asked for 250g of sugar! You could probably get away with even less, let me know how you get on. I also add a dollop of molasses for iron and chewiness.

Preheat oven to 190C/375/5, grease and line a small roasting tin of about 23cm x 30cm. It doesn’t matter if it’s much off that you’ll just get thicker/thinner bars but watch the cooking time.

Melt the butter and honey in a large saucepan, mix until all smooth. Add the sugar and boil, stirring constantly, for 1-2 minutes until it goes caramelly. Add the remaining ingredients and stir until everything is coated in the buttery sauce. A spurtle is good here, or the wrong end of a wooden spoon.

Put the mixture into a baking tray and press down well using the back of a spoon or your hands if you have asbestos fingers.

Bake for approx 15 mins, until the edges are tinged a light golden brown. If you’ve made the bars quite thin, check after 10 mins, or if you’ve made them thick you may need to give them longer. Leave to cool in the tin then cut into bars.