- 14oz (4 cups) oats, half rolled, half wholegrain
- 1 cup wholemeal flour
- 2/3 cup demerara sugar
- 1/3 tsp salt
- 6oz butter (170g)
- cup of pecans or almonds
- 4 dsp golden syrup
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- Melt the squiggy stuff, add to the dry stuff
- If too dry add a little water
- If too damp and sticky add a few more oats
- Mix until it binds and doesn't crack when squidged
- Squidge them into your special oat-bar sized cake tin, buttered
- Or, better, flatten them into a shallow tray and score the joins in (Ross's trick)
- Bake at 180°C for around 30 minutes until browned (top level in my oven)
- They come out soft but harden as they cool
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