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.

Oaty Seed & Cranberry Squares

Category

Healthy/Energy

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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