Breakfast bar

Step 1

Grease and line a 20cm square cake tin with baking parchment.

Step 2

Put the dried fruit in a mixing bowl. Add the seeds, oats and cereal, and mix well.

Step 3

Put the butter, sugar and golden syrup in the saucepan. Cook gently on the hob, stirring with the spatula, until the butter and sugar are melted.

Step 4

Remove from the heat and pour the dry ingredients into the saucepan. Mix well until all the ingredients are coated with the syrup mix.

Step 5

Fill the baking tin with the mixture. Use the spatula to press the mix down evenly. Bake at 160C/140C fan/gas 3 for 20 mins, then leave to cool completely before cutting into squares or fingers. Store in an airtight tin for up to 3 days – if they last that long!