125g Dried Cranberries
150ml Maple Syrup
375g Porridge Oats
2. Transfer the mixture to a 18cm/7in x 28cm/11in non-stick Swiss roll tin and level the surface
3. Bake in the oven for 10 mins until the top is just beginning to turn a pale golden. The mixture will still seem somewhat soft
4. Allow to cool for 10 mins in the tin before cutting into 12 squares. Use a fish slice to carefully remove the squares from the tin and cool completely on a wire rack.