- 300 Pimhill Jumbo oats
- 30g butter
- 60g soft brown sugar
- 2 generous tablespoons local runny honey
- 120g raisins
- 50g smashed hazelnuts
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Melt the butter, sugar and honey in a saucepan, add the remaining ingredients and mix thoroughly.
Don't worry if it all looks a bit dry, you simply want all the oats to have a thin coating of the melted sugar mixture.
Turn out onto a greased baking tray and spread evenly.
Bake in the oven at 230c/gas mark 8 or in the roasting oven of an Aga, on the bottom set of runners, for between 8-12minutes, until crisp and golden.
You will need to shake it about in the tin halfway through baking.
Leave to cool then break up and store in an air tight container, keeps for about a week.
A delicious topping to fruit salads, crumbles, yoghurt and cereal.