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Make a batch on a Sunday for a quick and easy breakfast on-the-go for the rest of the week. Each serving provides 168 kcal, 3.5g protein, 13g carbohydrates (of which 5.5g sugars), 11g fat (of which 4g saturates), 2g fibre and 0.15g salt.



Total time





  • 100 g butter
  • 75 ml Golden Syrup
  • 175 g rolled porridge oats
  • 50 g pumpkin seeds
  • 50 g sunflower seeds
  • 50 g hazelnuts (crushed or roughly chopped)
  • 60 g dried Apricots (roughly chopped)


  1. Preheat the oven to 180C/160C Fan/Gas 4, and line a 24x24cm/9x9in baking tin with greaseproof paper.
  2. Heat the butter and golden syrup in a small saucepan over a medium heat until bubbling.
  3. Meanwhile, tip the oats, seeds, nuts and apricots into a large bowl. Pour the hot syrup mixture over the oats and mix well to combine.
  4. Pour into the lined baking tray and press down into an even layer. Bake for 20 minutes, until golden-brown.
  5. Allow to cool for 10 minutes, then turn out and cut into 16 squares. When cold, transfer to an airtight container – they will keep for up to one week.
  6. View the recipe instructions at

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