Ingredients

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



Instructions

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!



Recipe_card_berry_flapjacks.pdf

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