150g butter, cubed
150g muscovado sugar
150g golden syrup
1 tsp vanilla essence
225g rolled oats
Preheat oven to 180°C/160°C fan/Gas 4.. Put butter, sugar and syrup into a pan.
Slowly melt over a low heat until everything is melted together. Remove from the heat and add the vanilla essence and oats and mix well.
Spoon into a Swiss roll tin and bake for about 30 mins. Leave it in the tin for about 20 mins to cool slightly before cutting to desired size.