These little beauts are delish, even if I do say so myself and are super easy and quick to make. They're nut free and there's no refined sugar (yippee!). They can also be gluten free if you swap your porridge oats for gluten free ones.
75g Goat's Butter
175g Porridge Oats
50g Flax Seed
5 tablespoons of honey
1 tablespoon of cinnamon
Pre-heat your oven 180C/350F/Gas mark 4. Using a bit of butter, lightly grease a square cake tin or shallow pie dish and line it with baking paper.
Gently heat the butter and honey in a saucepan over a low heat until the butter has melted. (You can take the pan off the heat if it starts to boil and leave it a little, while the butter melts.)
In a bowl mix the oats, flaxseed, cinnamon and raisins together. Pour in your melted butter and honey and give it a good mix. Then add in your egg and give it a good stir. Scopp it into your prepared tin/dish and bake for 25 minutes or until the top has gone all golden.
Leave to cool completely before attempting to slice into small inch squares, otherwise you'll be left with warm crumbly granola and not many squares!
Store in an airtight container or the fridge for 3-4 days. Will make about 20 little squares, unless you make it super thick then you'll have a lot less!