6 oz marg
6 oz demerara or raw cane sugar
8 oz porridge oats
Grease and flour an 7″x10″x1.5″ baking tray.
Melt the marg, stir in the sugar, and add the oats, making sure to stir well enough to blend thoroughly. Spread in tray and press in firmly.
Bake at Mk 3/325°F/170°C for 30 minutes or until light golden. Cool in tin, and cut into bars when cold.
For a variation, try adding 2 tbs of marmalade at the melting stage, or 2-4 oz plain chocolate chips after letting the mixture cool somewhat.
NB – for a special treat on ice cream, take some of the mixture and sprinkle it on a baking tray. Bake for 10 min or so, until golden. Scrape onto a piece of greaseproof paper to cool, break up any large lumps, and store in an airtight container when cold.