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200g maple syrup

4 tbsp mild-flavoured oil, such as sunflower or rapeseed

300g rolled oats

1 tsp ground cinnamon

For the topping

1 small banana, chopped

generous handful blueberries or thawed frozen raspberries (85g)


Heat oven to 180C/160C fan/gas 4. In a large pan, heat the maple syrup and oil together until bubbling, then tip in the oats and cinnamon.

Stir well until the oats are well coated, then tip onto 1-2 large baking sheets, spreading the mixture out. Bake for 20-25 mins, stirring halfway, until golden.

Remove from the oven and, while still hot.  Spread out again and press down with a spatula to cool – this will help it to clump together.

Once cool, serve with lactose or dairy free  milk, and low FODMAP fruit, if you like. Will keep in an airtight container for 3 weeks.

Recipe adapted from: Good Food

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