Yield: 10 bars

Ingredients

• 1 cup quick cooking oats
• ½ cup cornflakes / puffed rice
• 2 tbsp butter
• ¼ cup honey
• 3 tbsp brown sugar / regular sugar brown preferred
• 1 tbsp Sprig Ginger Marmalade
• 1 tbsp water
• ½ tsp  salt
• ½ tsp  vanilla essence
• few almonds chopped
• few walnuts chopped
• few figs chopped (optional)
• few dates chopped
• few raisins

Directions

• Crush cornflakes using hand
• Dry roast oats, cornflakes, nuts and dry fruits in a pan until oats starts slightly browning up and you get nice aroma, then keep it aside
• To prepare the caramel/syrup, add butter in a pan and melt
• Add honey, sugar, salt and a tbsp of water and mix well; let the sugar melt and slightly start bubbling
• Add ginger marmalade and vanilla essence, then quickly mix
• Now add roasted oats nuts mixture into the syrup and mix the ingredients together until the oats are completely coated
• Transfer to a container lined with parchment paper and press very firmly
• Either place it in the fridge and set it for 2-3 hours for a chewy version or bake it for 5-6 mins at 200^oC in a pre-heated oven
• Cut them to bars and store in an air-tight container

Recipe and image courtesy of Smitha Kalluraya