Serves: 24, Calories: 212

Ingredients:

• 270g porridge oats.   980
• 100g pistachios, chopped.   602
• 75g cashews, chopped.   463
• 70g desiccated coconut.   442
• 100g dried cherries.   327
• 30g cocoa powder.   123
• ½ tsp salt
• 120g butter.   901
• 170g honey.   559
• 170g Demerara sugar.   666
• 2 egg whites.   25
• 1 tsp vanilla essence (or ½ tsp extract).   15

Method:

1. Preheat oven to 150°C Fan/Gas Mark 3.½.
2. Grease and line 14x10" Pyrex dish.
3. In large mixing bowl; Mix oats, nuts, cocoa, cherries, coconut and salt.
4. In medium saucepan; Melt butter, sugar and honey. Pour over dry ingredients. Mix well.
5. In large Pyrex bowl; Beat egg whites with vanilla until frothy and add to other ingredients. Mix well.
6. Transfer to dish. Compress with spoon.
7. Bake for 30 mins. Looks wet but hardens.
8. Cool for 10 mins before cutting. Cool completely before separating.

Calories = 5103

• 5103 / 24 = 212
• 5103 / 16 = 319

Tip: Swap pistachios and dried cherries to other fruit and nut combinations. (Almond + Apricot)

Tip: Make ⅓ recipe in one 7.¾x5" mini roaster. Bake for 28 mins.