This recipe makes not only a great breakfast bar but also a great gift and the perfect snack box item.
It is packed with flavour, oat goodness and a layer of Rowse ChocoBee cocoa and honey spread. For me it is a winner all round. For depth of flavour, replace the caster sugar with brown sugar and turn the melted butter into brown butter by cooking it until it browns. You will not regret going the extra mile.
Hermine, Semi-finalist of The Great British Bake Off 2020
Top tip: Tick off the items you've already got, so you can quickly see what's left to buy
Preheat your oven to 180C fan/gas 4/350F.
In a bowl, mix the melted butter, sugar, salt and vanilla paste.
Add the cinnamon, oats, flour and mix well to combine.
Using an 8 x 8-inch square cake tin, pour in half the mixture and press it down firmly using a wooden spoon or the palm of your hand.
Place the Rowse ChocoBee spread in a bowl and place over a pan of simmering water to warm it up.
Pour the Rowse ChocoBee into the cake tin, over the oat layer.
Sprinkle over the remaining oat mixture.
Bake at 180C fan/gas 4/350F for 30 minutes or until golden.
Allow to cool completely before slicing into 8, 4-inch x 2-inch bars.