400g instant oats

200g light brown sugar

200g clear honey

150g butter

50g cashew butter

50g sunflower seeds

1 vanilla pod

1 tsp vanilla extract


1) Preheat the oven to 180C/160C Fan/350F

2) Line a square cake tin (around 20cm – 30cm) with baking paper

3) Add the honey to a saucepan and heat very gently.

4) Split the vanilla pod and add both the seeds and the empty pod to the honey.

5) Add the cashew butter, sugar, butter and vanilla extract to the pan and heat everything gently until incorporated and pourable. Do not allow the mixture to boil.

6) Remove the vanilla pod and discard.

7) In a separate bowl mix the oats and the sunflower seeds.

8) Add the honey-butter mixture to the oats and stir until all of the dry ingredients are coated.

9) Pour the mixture into the pre-prepared tin and distribute evenly, flattening with a spatula.

10) Bake for 15-20 minutes until the edges begin to turn slightly golden.

11) Remove from the oven and allow to cool completely before cutting into square.

12) Store in an airtight container for up to one week.