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Stone Bake’s Cherry Oat and Seed Squares

A photo of eight cherry oat seed squares, taken from above. They are sitting on a wooden counter.

English cherries, their colours ranging from delicate pink-flushed gold through to bright red and almost black, are in season for only about six weeks from the end of June. Be quick and make the most of our British cherry produce with this crumbly wood fired snack!

Stone Bake's Cherry Oat & Seed Squares

You’ll need:

  • 140g light muscovado sugar
  • 3 tbsp golden syrup
  • 140g butter
  • 250g rolled oats
  • 85g raisins or sultanas
  • 85g walnut pieces (or use your favourite nuts, roughly chopped)
  • 50g sesame or mixed seeds
  • 25g fresh cherries
  • 50g ready-to-eat apricots, finely chopped


Firstly start by firing up your wood fired oven to optimum temperature then let it cook to a baking environment, see the Cooking Techniques guide for more information on this!

Gently heat the sugar, golden syrup and butter in a pan until the sugar and butter have both melted. Stir the oats, raisins, walnuts, seeds and cranberries into the pan until coated in the butter.

Spoon half the oaty mix into a tray (23 x 23cm or thereabouts). Scatter the apricots and cherries over the top, then top with the remaining oat mix. Pack the mix down well and smooth with the back of a metal spoon. Bake until dark golden. Leave to cool completely before cutting into squares of crumbly goodness with a sharp knife.


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