Ingredients: 500g jumbo porridge oats 250g butter, plus extra for the tin 250g light brown sugar 2-3 tbsp golden syrup (depending on how gooey you want it) 250g chocolate, or raspberries or 2 tsp cinnamon Equipment: Large mixing bowl Deep baking tray or muffin tray is ok Recipe Description: Heat the oven to 200C/180C fan/gas 6. Put the oats, butter, sugar and golden syrup in a food processor and pulse until mixed – be careful not to overmix or the oats may lose their texture. Add grease proof paper so it doesn't stick, Lightly butter a 20 x 20cm baking tin and add the mixture. Press into the corners with the back of a spoon so the mixture is flat and score into 12 squares. Bake for around 15 mins until golden brown.