200g unsalted butter
200g demerara sugar
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.