www.odlums.ie /recipes/oaty-seed-cranberry-squares/

What you need:

  • 225g/8oz Odlums Porridge Oatflakes
  • 50g/2oz Odlums Cream Plain Flour
  • 125g/4oz Mixed Seeds (Pumpkins, Sunflower, Sesame, Poppy, Linseeds, Quinoa etc.)
  • 50g/2oz Dried Cranberries
  • 125g/4oz Butter/Margarine
  • 50g/2oz Shamrock Light Muscavado Sugar
  • 2 Tablespoons Roma Olive Oil
  • 2 Tablespoons Golden Syrup

How to:

Preheat oven to 180°C/350°F/Gas 4. Line a swiss roll tin 28cms x 18cms/11" x 7" with greaseproof paper. Make sure the paper comes up the sides of the tin as well. Place the Oatflakes, flour, mixed seeds and cranberries into a large bowl and mix well. Put the butter/margarine, sugar, oil and syrup into a saucepan over a low heat and stir until melted. Pour onto the dry Ingredients and mix well. Transfer to the prepared tin, press down well with the back of a spoon dipped in water. Bake for 20 to 25 minutes, or until golden and firm to the touch. Mark into squares and leave to cool in the tin. When cold, cut through with a sharp knife and remove from the tin. Store in an airtight container.
oatyseed-r

Oaty Seed & Cranberry Squares

Category

Traybakes & Slices

Cook Time

25 mins

What you need:

  • 225g/8oz Odlums Porridge Oatflakes
  • 50g/2oz Odlums Cream Plain Flour
  • 125g/4oz Mixed Seeds (Pumpkins, Sunflower, Sesame, Poppy, Linseeds, Quinoa etc.)
  • 50g/2oz Dried Cranberries
  • 125g/4oz Butter/Margarine
  • 50g/2oz Shamrock Light Muscavado Sugar
  • 2 Tablespoons Roma Olive Oil
  • 2 Tablespoons Golden Syrup

How to:

Preheat oven to 180°C/350°F/Gas 4. Line a swiss roll tin 28cms x 18cms/11" x 7" with greaseproof paper. Make sure the paper comes up the sides of the tin as well. Place the Oatflakes, flour, mixed seeds and cranberries into a large bowl and mix well. Put the butter/margarine, sugar, oil and syrup into a saucepan over a low heat and stir until melted. Pour onto the dry Ingredients and mix well. Transfer to the prepared tin, press down well with the back of a spoon dipped in water. Bake for 20 to 25 minutes, or until golden and firm to the touch. Mark into squares and leave to cool in the tin. When cold, cut through with a sharp knife and remove from the tin. Store in an airtight container.
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