Ingredients
- 100g Medjool dates
- 1 teabag (breakfast or black tea)
- 200g butter
- 200g soft light brown sugar
- 60g golden syrup
- 250g porridge oats
- 60g jumbo oats
- 75g desiccated coconut
- Pinch salt
1. Remove the pits from the dates and place in a heatproof bowl with the teabag. Pour over boiling water and leave to soak for 10 minutes.
2. Strain the dates and remove the teabag, then cut into 1cm pieces.
3. Place the butter, sugar and golden syrup in a large pan over a medium heat. Heat, stirring occasionally until the butter has melted, the sugar has dissolved and it is just starting to come to the boil. Remove from the heat.
4. Add the oats (both types), the coconut and the salt, and stir to combine. Leave the mixture in the pan for 15 minutes.
5. Tip the mixture into the prepared tray, and smooth the top, while pressing down firmly with a spatula or palette knife.
6. Line a 30x20cm baking tray with baking paper. Preheat the oven to 170 degrees.
7. Bake for 18-22 minutes, until golden brown all over (not just at the edges). Cut with a sharp knife while still warm, then allow to cool fully.
