These are so easy to make and freeze very well, so there can always be slow-burn energy food to hand for outings and long walks.
Makes 18 pieces
125g butter
125g light brown sugar
125g golden syrup
250g rolled oats
60g pumpkin seeds
45g dried cranberries
1 orange, zested
Preparation Time: 8 minutes. Cooking Time: 25 minutes.
1. Grease and line a half-sized AGA baking tray or baking tray sized 20cm x 30cm with baking paper or Bake-O-Glide.
2. Melt the butter, sugar and syrup in a large saucepan on the simmering plate, hotplate on simmering setting or induction on medium.
3. Remove from the heat and stir in the oats, pumpkin seeds, cranberries and orange zest until evenly mixed.
4. Place mixture in prepared tin and press the mixture down.
5. Place the baking tray in the oven. CAST OVEN: onto the grid shelf on the floor of the baking oven or oven on B4 setting. FAN OVEN: preheated to B4/160°C/325°F. Cook for about 20 minutes until golden brown. Turn the tray after 12 minutes.
6. Mark into squares, whilst hot. Allow to cool completely. Then remove from the baking tray, peel off the baking paper and cut into squares.
