Ingredients

• 5 spray low-fat cooking spray
• 200 g Sainsbury's Porridge Oats
• 1 pinch salt
• 100 g sultana(s)
• 100 g Date, raw without stone
• 50 g linseed
• 50 g pumpkin seeds, or sunflower seeds
• 50 g hazelnuts, roughly chopped
• 50 g almonds, roughly chopped
• 75 g muscavado sugar, light
• 1 small can evaporated milk, 170g
• 1 teaspoon vanilla essence
• 3 medium egg(s), beaten

Instructions

• Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Spray a 20cm (8 inch) square baking tin with low fat cooking spray. Line with non-stick baking parchment.
  
  
• Mix together the porridge oats, sultanas, dates, linseeds, pumpkin or sunflower seeds, hazelnuts and almonds. Stir in the sugar.
  
  
• Beat the evaporated milk, vanilla extract and eggs together. Stir into the dry ingredients, then pour into the prepared tin and level the surface.
  
  
• Bake for 20-25 minutes until set and golden. Cool in the tin for 20 minutes, then remove and trim the edges. Cut into 16 fingers. Store in an airtight tin or wrap and freeze in a rigid freezer box.
  
  Use raisins instead of sultanas or dates and try brazil nuts instead of hazelnuts or almonds.

Notes

• Use raisins instead of sultanas or dates and try brazil nuts instead of hazelnuts or almonds.