Ingredients

200g local unsalted butter, plus extra for greasing
175g golden syrup
300g Coop porridge oats
200g Coop raspberry jam

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6

2. Grease a 20cm x 20cm tin and line with greaseproof paper

3. Melt the butter and syrup together in a pan

4. Stir in the oats, then spoon half the mixture into the tin

5. Spoon over the jam, then top with the remaining oat mixture

6. Bake for 20 mins, until golden

7. Allow to cool in the tin

8. Remove and cut into 12 bars