Breeze’s Tip: Always have an adult watch you or to help with the washing up.
Time to put together: 15-20 minutes
Cooking ; 30 minutes
Serves approx 16 people or two ogres.
125 g butter
150g soft brown sugar
125 crunchy peanut butter (no sugar)
75g honey
Zest of one orange
200g porridge oats
150 g dried fruit: aisins, sultanas, apricots, prunes or dates
150g mixed seeds: pumpkin, sunflower, linseed or poppy
- Grease and line a baking tin, about 20cm square. Put the butter, sugar, peanut butter, honey and grated citrus zests in a deep saucepan over a very low heat. Leave until melted, stirring from time to time.
- Stir the oats, dried fruit and three-quarters of the seeds into the melted butter mixture until thoroughly combined. Spread the mixture out evenly in the baking tin, smoothing the top as you go.
- Scatter the remaining seeds over the surface and trickle with a little more honey. Place in an oven preheated to 160°C/Gas Mark 3 and bake for about 30 minutes, until golden in the centre and golden brown at the edges.
- Leave to cool completely in the tin (be patient – it cuts much better when cold), then turn out and cut into squares with a sharp knife. These bars will keep for 5-7 days in an airtight tin.
Mudpile Wood 