Crunchy oat bars
- 200g Asda Porridge Oats
- 225g Asda Plain Flour
- 250g butter, chilled, cut into small cubes
- 150g light soft brown sugar
- 75g Asda Sunflower Seeds
- 3 tbsp Asda Smart Price Golden Syrup
- 175g pack raspberries
- 50g dried cranberries
Pre-heat the oven to 190C/170C Fan/Gas 5. Grease a square 20cm cake tin and line it with baking paper.
Put the oats and flour in a large bowl. Add the butter to the bowl and, using your fingertips, rub it into the flour until the pieces are the size of sunflower seeds. Shake the bowl occasionally so that the larger pieces of butter come to the top.
Stir in the sugar and sunflower seeds. Add the golden syrup and mix it in. If you don't mind messy hands, it's easiest to do this with your fingers, but you can use a large spoon either.
Spread two thirds of the mixture in the base of the cake tin and press it down firmly using your hands.
Scatter the raspberries and cranberries evenly on top of the oat base. Sprinkle on the rest of the oat mixture and press it down lightly, but without squashing the raspberries.
Bake for 40-45 minutes. Leave until just warm, then cut into 16 bars. Wait until completely cold before removing from the tin.