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Blueberry muesli bars

Need an energy boost at work? Take a couple of these bars wrapped in foil to keep you going. Easy to make and keep well in an airtight container to keep you going for the week.

Makes up 10
Prep: 20 minutes
Cook: 25-30 minutes

150g (5oz) of fresh blueberries
75g (3oz) pumpkin seeds, mixed sunflower seeds, and sesame seeds (mixed nuts could also be used)
175g (6oz) jumbo porridge oats (ordinary will be fine)
150g (5oz) butter or margarine
75g (3oz) light muscovado sugar or coconut sugar
2 level tablespoons golden syrup (can replace with honey)
75g (3oz) wholemeal plain flour
1 level tablespoon cornflour

Preheat the oven to 180oC (350oF), Gas Mark 4. Use a shallow 20cm (8inch) cake tin Lightly brush the base and sides and line the base with a square of non-stick baking paper the same size to stop the bars sticking.
Place all the blueberries in a bowl, sprinkle over the cornflour and gently stir with a spoon until all the blueberries are evenly coated.
Add the seeds to a plastic bag, seal the end of the bag then bash with a rolling pin until the larger seeds are crushed. (Or leave them whole if you’d rather). Scoop out 3 tablespoons and put into a bowl with 3 tablespoons of the oats and save some to sprinke on the top for the topping.

Add the margarine or butter, the sugar and the golden syrup to a saucepan and cook over a low heat for 3-4 minutes, stirring with a wooden spoon until the margarine or butter has melted.
Take the saucepan off the heat. Tip the seeds from the plastic bag and the rest of the oats into the pan along with the flour and mix together well.
Spoon about two-thirds of the oat mixture into the paper lined tin and spread flat with a round-bladed knife. Sprinkle the blueberries on top then dot small spoonfuls of the rest of the oat mix on top to make an even layer with a few of the blueberries still showing. Sprinkle with the saved seeds and oats.