100g lactose/dairy free butter, plus extra for greasing
200g porridge oats
100g sunflower seeds
50g sesame seeds
3 tbsp maple syrup
100g light muscovado sugar
1 tsp ground cinnamon
100g dried cranberries or blueberries, or a mix
Heat oven to 160C/fan 140C/gas 3. Butter and line the base of a 18 x 25cm tin.
Mix the oats, seeds and nuts in a roasting tin, then put in the oven for 5-10 mins to toast.
Meanwhile, warm the lactose/dairy free butter, maple syrup and sugar in a pan, stirring until butter is melted.
Add the oat mix, cinnamon and dried fruit, then mix until all the oats are well coated.
Tip into the tin, press down lightly, then bake for 30 mins. Cool in tin, then cut into 12 bars.
Recipe adapted from: Good Food