- 200g organic porridge oats
- 2 eggs
- 70g melted butter
- 250ml milk
- 40g brown sugar
- 60g nuts
- 50g seeds
- 1 teaspoon vanilla essence
- 150g fresh raspberries and blueberries
- Preheat an oven to 200ºC. Grease and line a baking tray.
- Mix everything except the berries together, then gently fold through the berries.
- Pour the mix into the lined baking tray and flatten with a spoon.
- Bake for 30 minutes, then allow to cool and cut into squares.
Recipe by Lili Forberg for Flahavan's.
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Omit the nuts if these treats are for your kids' lunchboxes as some schools don't allow nut-based products because of allergies.