100g (4oz) organic butter or unhydrogenated margarine

150g (5oz) barley malt

225g (8oz) organic porridge oats

Preheat the oven to gas mark 3/165ºC/325ºF.  In a saucepan, melt the butter and barley malt together gently so that they do not burn.  Put the oats in a large bowl and then add the meted butter/malt mixture and combine thoroughly.  Grease a rectangular baking tin and press the mixture in the bottom so that is it approximately 1-2.5cm (0.5 – 1in) thick.  Bake in the oven for 25 minutes. 

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