Preheat the oven to 160ºc / 320ºf. Put the sugar, butter and syrup in a small saucepan and place on a low heat, stirring occasionally. One the sugar has been dissolved add to the porridge oats and combine. Once the porridge oats are fully coated, mix in the dark chocolate and cherries. Tip the mixture onto a lined baking tray and spread the.. Remove from the heat and add the cocoa powder. Stir with a spatula to fully incorporate. Fold in the oats, ensuring every surface is covered with the sticky mixture. Tip the contents into the prepared tin and evenly flatten the surface with the back of a spoon or spatula. Bake in the oven for 40 minutes.

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Instructions. Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper. In a medium pan, put the Butter, Sugar and Syrup/Honey and melt on a low heat till smooth. In a large bowl, pour the Rolled Oats and pour on the melted sugar/syrup/butter mixture and mix together.. Instructions. Preheat the oven to 180°c / 160°c fan/gas mark 4 / 350 °F. In a large saucepan, melt the butter, sugar and golden syrup together over low to medium heat, and constantly mix with a spoon until the sugar has dissolved. Remove from the heat and stir in the oats until they are evenly covered.