100g butter
200g porridge oats
100g sunflower seeds
50g sesame seeds
50g chopped walnuts
3 tbsp Chelsea Honey Maple Flavoured Syrup
100g Chelsea Soft Brown Sugar
1 tsp ground cinnamon
100g dried cranberries, cherries or blueberries, or a mix

Heat oven to 160C/fan, 140C.
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 butter, Chelsea Honey Maple Flavoured Syrup and Chelsea Soft Brown 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.