This is a great one if you’ve got no time but really fancy something sweet. You can make it extra quick by just making it plain and leaving out the apricot and walnuts.
Ingredients
- 150g butter
- 75g golden syrup
- 75g dark muscovado sugar (or any old sugar)
- 250g rolled oats
- handful chopped dried apricots
- 75g chopped walnuts
Method
- In a pan, melt the butter, sugar and golden syrup over a low heat.
- Turn the oven on to heat up at 180C.
- Add oats, apricots and walnuts to pan and stir until all the ingredients are coated in butter.
- Pour into a 20cm square cake tin lined with grease proof paper (just get one big piece – don’t mess about cutting out a base and then doing the sides separately). Alternatively, use a tin with a removable base.
- Cook in the oven for 15mins or until it is slightly golden.
- Allow to cool! Don’t just eat straight away as it’ll crumble, although it still tastes nice…
