Berry cookies

This recipe is based on traditional oatmeal slices or breakfast bars. They contain a lot of oats, which makes them healthy, but because they are also quite sweet and sugary adding berries creates a perfect balance. You can use all kinds of berries, even frozen ones. I was lucky enough to have some fresh red currants from my garden. To avoid crumbling and falling apart when cutting, which always happens to me, just use a muffin tray lined with paper muffin cups instead of a square tin.

You need: 175 g butter, 125 g brown sugar, 50 g honey, 350 g rolled oats and some fresh or frozen berries, a muffin tray and paper liners.

Melt butter, sugar and honey in a small pot on the stove over low heat and stir until dissolved. Combine with the rolled oats in a large bowl. Add the berries and distribute the mix into the muffin tray. You can use a small bottle or a glass that fits into the moulds to gently press down the contents. It works best with frozen berries, with fresh ones you have to be careful not to squash them.

Bake at 180 degrees for about 20 minutes. Once they are baked and have cooled you can take them out of the muffin cups and they will have a beautiful shape. However, if you use colourful muffin cups and leave them in there, it will make them even more appealing to your children and they will  look much nicer in their lunch boxes.