Breakfast Bars

• 1 397 g can of caramel condensed milk (or use plain)
• 250 grams rolled oats (not instant)
• 75 grams shredded coconut
• 100 grams dried berry mix - mine had raisins, cranberries and cherries
• 125 grams mixed seeds (pumpkin, sunflower, linseed, sesame)
• 100 grams flaked almonds

1. Preheat the oven to 130u0b0C/250u0b0F and oil a 23 x 33 x 4cm / 9 x 13 inch baking tin, or use one of those disposable foil trays if you have one lurking around from the summer which is what I did.
2. Measure out all the dry ingredients into a large bowl and mix well to distribute evenly.
3. Heat the caramel condensed milk in a large pan and when it is warm, give it a good stir and take if off the heat.
4. Stir in the dry ingredients and give it a good mix.
5. Scrape it out into the prepared pan and pat it out as evenly as you can.
6. Bake for one hour, checking after 50 minutes.
7. Let cool for 15 minutes then, using a long knife, slice into four long bars, then give it a quarter turn and slice into four again.
8. Store in an air tight tin.

milk, rolled oats, coconut, berry mix u, mixed seeds, almonds

Taken from food52.com/recipes/27234-breakfast-bars (may not work)