Makes 10

200g unsalted butter 
200g demerara sugar
200ml honey
400g porridge oats

Preheat the oven to 180°C/Gas 4.

Melt the butter, sugar and honey in a saucepan, stirring occasionally. Add the oats and mix well.

Transfer the mixture to a 20cm round cake tin and press down with the back of a spoon. Bake in the oven for 15-20 minutes until the edges turn golden.

Leave to cool in the tin and then cut into wedges and serve on an ANTA Serving Plate.

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