WHAT YOU’LL NEED
1x 397g can condensed milk
250g whole rolled oats
75g desiccated coconut
100g dried cranberries (I used a mix of dried cranberries, raisins and sultanas)
125g mixed seeds (pumpkin, sunflower, sesame)
125g natural unsalted peanuts (I buy mine from Tesco)
– I also added a sprinkling of raw cacao nibs but that’s completely optional! –
METHOD
- Preheat oven to 130 degrees and oil a baking tin (you can use round or square – personally I used a square one as it makes it easier to slice once cooked!)
- Warm the condensed milk in a saucepan – keep your eye on this – you don’t want the milk to boil or burn
- Mix together all the other ingredients and then add the warm condensed milk, using either rubber or wooden spatula to fold and distribute
- Spread the mixture in to the baking tin and press down with a spatula (I use a potato masher!) to even the surface
- Bake for 1 hour
- Remove from the oven and leave to cool in the tin for 15 mins
- Remove from the tin and only when cooled cut in to slices (if you try and cut it when it is still warm it all falls apart!)
I find this then lasts for up to a week in an airtight container (although to be fair I’ve normally eaten it all within a week!)