• 125 g flora buttery
  • 85 g dark brown sugar
  • 3 tblsp honey
  • 1 tsp ground cinnamon
  • 120 g porridge oats
  • 40 g desiccated coconut
  • 75 g self raising flour
  • 65 g dried cranberries
  • 80 g dried apricots, finely chopped
  • 50 g sunflower seeds
  • 50 g pumpkin seeds


  • Preheat the oven to 160°C. Grease a baking tray with a little Flora Buttery. Line with enough parchment paper to hang over the sides. Grease the top of the paper too.
  • Melt together the Flora Buttery, sugar, honey and cinnamon and stir until the sugar dissolves.
  • Mix this sticky mixture quickly into the dry ingredients.
  • Press mixture firmly into the tray.
  • Bake for 20 minutes until lightly golden. Lift out of the tray and allow to cool on a wire rack before cutting into squares.