Crumbly Oat and Seed Bars

The light is drawing in as we head deeper into Autumn and I find myself needing some sustainable energy in the form of oats. I love a flapjack, but sometimes I fancy making them a bit more interesting so these tasty bars will be perfect. Oaty, crumbly, fruity, crunchy and tasty - bingo!

You can always play around with the fruit/seed/nut combinations, but stick to the same weights. The seeds give a lovely texture and my trusty friend, cinnamon, makes an appearance to keep it autumnal.

Crumbly Oat and Seed Bars

160g rolled oats

40g golden caster sugar

1 pinch of salt

1 tsp ground cinnamon

40g sunflower seeds

40g pumpkin seeds

40g roasted hazelnuts, roughly chopped

80g dried cranberries

80g sultanans

80g peanut butter

100g golden syrup

150g unsalted butter

Preheat oven to 180ºC and line a 20cm square baking tin.
Take 30g of the oats and blitz quickly in the food processor to make a fine powder.
In a large bowl mix together mix together the dry ingredients, oats, blitzed oats, seeds, fruits, cinnamon, salt, sugar and nuts and mix to combine.
In a small saucepan, melt the butter and then pour into a new bowl and add the peanut butter and golden syrup - mix together until combined.
Pour the wet ingredients into the bowl of dry ingredients and mix together throughly. Tip the mixture into the prepared baking tin and bake for 30 minutes or until lightly golden on top.
Leave to cool completely in the tin, then once cold, lift out and cut into slices.
Store in an airtight container for 3 days.