Healthy snacks from British cookbook Leon. "These are moist and deliciously oaty like a good oat bar should be. We love them with dried cranberries, but you could use any dried fruits. Add a handful of nuts and seeds to the mixture if you want to add another dimensions to them. For a fruity hit, try making them with dates instead of cranberries. If you choose this alternative, chop the dates coarsely before adding to the oat mixture."
1-1/2 cups dried cranberries
1/4 cup light corn syrup
1-1/2 sticks butter
1/2 cup superfine sugar
2-3/4 cups rolled oats
Step 1: Heat the oven to 340°F, and butter an 8" square baking pan.
Step 2: Put the cranberries into a bowl and cover with boiling water for a few minutes to rehydrate them. Drain away the water and coarsely chop any that are particularly large.
Step 3: Melt together the syrup, butter and sugar in a large saucepan over a low heat until the sugar has dissolved, then stir in the oats. Add all but a small handful of the cranberries and stir thoroughly.
Step 4: Transfer the oat mixture into the pan and smooth it down with a spatula. Sprinkle the remaining cranberries on top. Bake in the oven for 30-35 minutes, until golden. Mark into squares while still warm, and remove from the pan once cool.
See more recipes from Claire Ptak and Henry Dimbleby.
Reprinted with permission from Claire Ptak and Henry Dimbleby's Leon (2012 Concan Octopus).