- Preheat oven to 180 C / Gas 4, and grease and line a traybake tin.
- Melt the butter over a low heat. Stir in the Pure Maple Syrup and mix for a few minutes. Now, add the oats and stir well, so the oats are evenly coated. Spread the mixture evenly on the tin and press down.
- Pop in the oven for 15 to 20 minutes, until the top is slightly golden.
- Leave to cool completely (unless you’re like us and like them when they’re still hot!), cut into squares and enjoy!
50g of dried fruit, nuts or coconut can be added to this recipe, or substitute the butter with coconut oil as a dairy-free alternative.
- 300g porridge oats
- 200g butter
- 200g Pure Maple Syrup