Step 1

Heat the oven to 190°C/ 170°C fan/gas Melt the butter, syrup and demerara sugar together in a pan and warm through over the heat for a few minutes.

Step 2

Stir in the oats, seeds and nuts until evenly combined, then spoon into the prepared tin, even the top and bake for 20 minutes (or for 25 minutes if you prefer a firmer flapjack).

Step 3

Cool for 10 minutes, then cut into 16-20 squares. Leave to cool completely before packing in an airtight container.