Flap Jax

Method:

1. Melt 200g of margarine. (Just under 1 cup of Nutalex.)
2. Pour onto 400g porridge oats. (About 4 cups.)
3. Add 200g brown sugar (1 packed cup), pinch salt.
4. Hand mix.
5. Press half the mix into an oven proof dish.
6. Layer on 3/4 cup of cooked sour apples with cinnamon and raisins, or 3/4 cup of dates or apricots softened in hot water and whizzed with a bit of orange peel.
7. Layer on rest of oat mix.
8. Press down.
9. Bake at medium to gentle heat (325F/170C) for 30 minutes.
10. Cut while warm, remove when cold.

(from Hand to Mouth p.41 — this is 2/5 of their recipe!)