Just serve these with a cup of tea or a glass of cold milk for a perfect afternoon snack.
- 75g butter
- 75g light brown sugar
- 1 tbsp. golden syrup
- 175g porridge oats
- Pinch of salt
Preheat the oven to 180C/gas mark 4.
Line and grease the insides of an 18cm square cake tin.
Put the butter, sugar, salt and syrup into a saucepan. Heat together until everything is melted, but don’t let it get to a boil or simmer stage. Once smooth, take off the heat.
Pour the porridge oats in and give them a good stir round.
Once mixed, tip into the cake tin. Press down firmly.
Cook for 25 minutes.
Whilst still warm, mark into fingers. Leave to cool completely before removing from the tin.