Toasted Seed & Honey Bake

Shopping list

• 200 g rolled oats

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• 60 g sunflower seeds

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• 60 g pumpkin seeds

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• 80 g plain flour

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• 100 g unsalted butter — melted

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• 100 g runny honey

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• 50 g light brown soft sugar

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• 1 tsp vanilla extract

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• 0.25 tsp fine sea salt

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Step by step

1. 1

   Preheat the oven to 170 °C (150 °C fan). Grease and line a 20 × 30 cm traybake tin with parchment.

2. 2

   Spread the sunflower and pumpkin seeds on a baking tray and toast in the oven for 5– 6 minutes until fragrant. Set aside to cool.

3. 3

   In a large bowl, combine the oats, toasted seeds, flour, sugar and salt.

4. 4

   In a small jug, whisk together the melted butter, honey and vanilla extract.

5. 5

   Pour the wet mixture into the dry ingredients and stir thoroughly until everything is evenly coated.

6. 6

   Tip the mixture into the prepared tin and press it down firmly with the back of a spoon.

7. 7

   Bake for 25– 30 minutes until the top is golden and the edges are beginning to crisp.

8. 8

   Cool completely in the tin before slicing into 16 bars.