For his birthday his mum gave him Hugh Fearnley-Whittingstall new cook book - "River Cottage Every Day", which is where I found the recipe.
125g unsalted butter
150g soft brown sugar
125g crunchy peanut butter
Grated zest 1 lemon
Grated zest 1 orange
200g whole rolled porridge oats
150g dried fruit, such as sultanas, raisins, apricots
150g mixed seeds, such as pumpkin, sunflower, poppy, linseed (I used pumkin, sesame, poppy seeds)
Grease and line a baking tin, about 20cm square.
Put the butter, sugar, peanut butter, honey and citrus zests into a deep saucepan over a very low heat. Leave until melted, stirring from time to time.
Stir the oats, dried fruit and most of the seeds into the melted mixture until thoroughly combined. Spread the mixture out evenly into the baking tin. Sprinkle the remaining seeds on top, plus a drizzle of honey.
Place in a preheated oven (160C/gas mark 3) for about 30 minutes, until golden in the centre and golden brown at the edges. Be careful not to leave it too long. Golden brown edges, not black.
Leave to cool completely in the tin. Be patient – it cuts much better when cold and easily falls apart when warm. Turn out and cut out into squares with a sharp knife.
Eat when an energy boost is required.
Pete's been eating them for his brekkie, not necessarily the healthiest option but not the worst either. They are full of healthy oats & seeds after all.