150g butter

55g dark brown soft sugar

1 can of Kate’s Kitchen Condensed Milk

1tbsp golden syrup

250g porridge oats

2 bags of Kate’s Kitchen Dried Berries, any variety

85g pumpkin seeds

85g sunflower seeds


Preheat your oven to 180c , and line a 18 x 28cm baking tin with parchment. In a pan melt the butter and sugar over a low heat. Add the condensed milk and golden syrup. Remove from the heat and stir in the oats, dried fruit and half of each of the seeds.
Then press the mixture into the prepared tin with a wooden spoon until its even. Sprinkle the remaining seeds over the top and lightly press. Bake for 25-30
minutes until golden.
Allow to cool and then cut into 12 bars. Keep in an airtight container if they last that long!


Kate's STUFF

What's New

We've launched a new product just in time for these longer winter nights. Kate's Kichen Stewed Steak is a quick and easy solution for  a mid-week supper. It can be used as a pie filling, or on its own as a winter warmer.

Kate’s Kitchen is a registered trademark of RIDATA Ltd, PO BOX 4152, Reading, RG8 6DH
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