140g light muscovado sugar
3 tbsp golden syrup
140g butter
250g rolled oats
50g raisins
50g walnut pieces, roughly chopped
50g mixed seeds
50g fresh South African plums, stoned and roughly chopped
50g fresh South African nectarines, stoned and roughly chopped


Preparation time
5 minutes

Cooking time
40 minutes


  1. Heat the oven to 160C/fan 140C/gas 3. Gently heat the sugar, golden syrup and butter in a pan until melted. Stir the oats, raisins, walnuts and seeds into the pan until coated in the butter
  2. Spoon half the oaty mix into a baking tin (approx. 23 x 23cm). Scatter the plums and nectarines over the top, and then top with the remaining oat mix. Pack the mix down well and smooth with the back of a metal spoon
  3. Bake for 35 minutes or until dark golden. Leave to cool completely before cutting into 16 bars with a sharp knife

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