A vegan alternative to an old favourite. If hazelnuts aren't your thing, then swap out for another nut - or chuck in a handful of dried fruit if that's more up your street.
140g vegan butter
140g soft light brown sugar
2 tbsp golden syrup
175g rolled oats
15g chopped hazelnuts
Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.
Put your vegan butter and golden syrup into a large saucepan and melt over a medium heat.
Remove from the heat and mix in your oats and chopped nuts. Transfer to the tin, using the back of a spoon to push the mixture into the corners.
Bake for 30-35 minutes until golden brown and slightly crispy around the edges. Leave to cool before slicing into squares.
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