- 125g butter, melted
- 150g honey
- 125g demerara sugar
- 350g porridge oats
- 50g pumpkin seeds
- 25g Asda Golden Linseeds
- 300g Asda Frozen for Freshness Raspberries
Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment.
In a bowl, combine the butter, honey, sugar, porridge oats, pumpkin seeds and linseeds.
Pour two-thirds of the mixture into the tray and pat down with the back of a large spoon until even. Sprinkle on the raspberries and top with the remaining oat mixture.
Bake for 20-25 mins until golden. Remove from the oven, cut into 12 rectangular bars while still in the tray, then leave to cool completely.