- 55g butter
- 3tbsp golden syrup or clear honey
- 100g quick-cook oats
- 80g packed soft brown sugar
- 30g Cheerios
- 40g raisins
- 40g salted peanuts or pumpkin seeds
- 55g milk chocolate chips or dried cranberries
- 35g sunflower seeds
- ¼tsp salt
Ensuring fussy little eaters get enough goodness is not easy. Inspire their tastebuds with this specially designed recipe
- Pre-heat oven to 170°C/150°C fan/gas 3. Line a 20cm x 20cm tin with baking parchment and grease lightly.
- Put the butter and golden syrup in a small pan over a low heat until the butter has melted. Set aside to cool.
- Put the remaining ingredients in a large bowl and stir together. Add the cooled butter mixture and mix well to combine. Transfer the mixture to the prepared tin and press down firmly. Bake for 30–35 minutes until the centre is just firm to the touch.
- Remove from the oven, cool for 15 minutes then mark into eight bars, using 
a sharp knife. Allow to cool completely before lifting from the pan. Store in an airtight container.
Recipe appears in The Fussy Eaters’ Recipe Book (Ebury Press, £14.99)
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