Prep time
Cook time
Total time
You will need a 8 x 11 inch shallow baking tin (like a swiss roll tin,)
Serves: 16
  • 200g Unsalted Butter
  • 200g Light Muscovado Sugar
  • 5 Tablespoons Golden Syrup
  • 350g Porridge Oats
  • 80g Desiccated Coconut
  • 100g Breakfast Trail Mix
  1. Preheat the oven to 170c (fan).
  2. Put the butter, sugar and syrup in a large saucepan and heat gently until melted, stirring regularly.
  3. Stir in the rest of the ingredients until evenly combined.
  4. Press the mixture into the tin.
  5. Cook in the oven for about 25 minutes until golden and firm (but not hard!)
  6. Cool on a rack for about 15 mins then whilst still in the tin cut into 16 bars.
  7. Leave to cool completely before cutting through again and taking them out.
Recipe by The Eating Tree at