At the back of the larder, I found a box of Quaker Oats’ ‘Oat So Simple’ sachets from 2013 that Sue had once shown an interest in having for breakfast. “Waste not, want not” so opened all the sachets and poured them into a container for later use. Now the only thing you use oats for is flapjack so I searched the Internet for a fruity recipe:
250g butter, plus extra for greasing. Amazingly we didn’t have much in the fridge so had to pop into Tesco on the way home.
150g mixed dried fruit, like cherries, cranberries, apricots or prunes. Samantha turned her nose up at some now-out-of-date ‘Hawaiian Mix’ I’d bought last Christmas from Holland & Barrett (not normally my shop-of-choice due to the range of BS products they stock but they had some offers at the time that made good presents) so we went for some Waitrose glacé cherries (BBE 2016!) that I’d bought well in advance for the annual fruit cake.
optional: 3 pieces of stem ginger
4 tablespoons golden syrup. This stuff last FOREVER; 6 years old and starting to crystallise at the bottom of the tin but the contents still pour smoothly
200g brown sugar. Found some lovely dark brown sugar; just needed some encouragement to come out of the container.
350g oats. We only had 300g from the recycled Oat So Simple packets so topped up with Ready Brek from their rival, Weetabix.
An hour later… tada!
A bit drier than I had expected – maybe the recipe’s recommendation of 40 minutes was too long – but enjoyable.
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