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Pumpkin oat bars
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300g butternut squash or pumpkin, diced
2 tbsp Lyle’s Golden Syrup
150g plain flour
½ tsp salt
½ tsp ground nutmeg
1 tsp mixed spice
125g Tate & Lyle Light Soft Brown Sugar
175g Country Life Unsalted Butter, softened
1. Preheat the oven to 200°C, gas mark 6. Grease a 20cm square tin.
2. Cook the squash in boiling water for 10-15 minutes until tender, then drain and cool. Mash with 1 tbsp golden syrup.
3. Place the remaining ingredients in the bowl of a mixer. Mix until just beginning to combine to give large breadcrumbs. Press half the mixture into the tin, top with squash and sprinkle over the remaining oat mixture, pressing down until firm. Bake for 35-40 minutes until golden. Cool slightly before cutting into 9 squares.
Typical values per serving:
This recipe was first published in November 2015.