You may also like
Categories:Viewed: 29 - Published at: 7 months ago
Ingredients
- 1 397 g can of caramel condensed milk (or use plain)
- 250 grams rolled oats (not instant)
- 75 grams shredded coconut
- 100 grams dried berry mix - mine had raisins, cranberries and cherries
- 125 grams mixed seeds (pumpkin, sunflower, linseed, sesame)
- 100 grams flaked almonds
Method
- Preheat the oven to 130°C/250°F and oil a 23 x 33 x 4cm / 9 x 13 inch baking tin, or use one of those disposable foil trays if you have one lurking around from the summer which is what I did.
- Measure out all the dry ingredients into a large bowl and mix well to distribute evenly.
- Heat the caramel condensed milk in a large pan and when it is warm, give it a good stir and take if off the heat.
- Stir in the dry ingredients and give it a good mix.
- Scrape it out into the prepared pan and pat it out as evenly as you can.
- Bake for one hour, checking after 50 minutes.
- Let cool for 15 minutes then, using a long knife, slice into four long bars, then give it a quarter turn and slice into four again.
- Store in an air tight tin.
