Step 1

Melt the butter with the sugar and syrup, then stir in the rolled oats and mix thoroughly. Turn into a greased (I usually line the tin with baking parchment) shallow 8″ square ( I use a 7.5″x12″ tin) and smooth the surface.

Step 2

Bake in a preheated moderate oven 180C (350F) the recipe says for 25-30 minutes, I normally do about 20 minutes so that they don’t go so hard. We like chewy, not jaw-breakingly hard.

Step 3

Add a handful of chopped apricots, raisins, sesame seeds and, or sunflower seeds when you add the oats. Cut into slices when warm, then cool completely before removing from the tin.

Step 4

For the IP add all the ingredients into the IP and sauté on the lowest setting for about 8 minutes, stirring once or twice, until all the butter is melted and the syrup is fully incorporated. Take out the mix and set up for Instant Pot baking.

Step 5

Pour 1.5 cups of water into the bottom of the IP and set up the trivet.

Step 6

Place the mix into an Instant Pot springform pan, place on top of the trivet, and cook in the Instant Pot for 15 minutes.

Step 7

For a no-bake version, follow the instruction up to and including placing the oats in the baking pan. Then, spread the mixture evenly and leave in the fridge to set for at least 2 hours.

Step 8

Cut into bite-sized portions – this recipe will make about 20 half inch slices.