Grease a square 8” x 8” baking tin and line the bottom with greaseproof paper.

In a large mixing bowl, mix together the porridge oats, rice crispies, chopped pecan nuts and dried cranberries.

In a small saucepan add the golden syrup and brown sugar. Turn the heat on very low under the saucepan and gently stir the mixture together until it simmers.

Remove from the heat and stir in the almond nut butter.

Pour the mixture from the saucepan into the large mixing bowl with the oats mixture and stir everything together well, until a sticky mixture is formed.

Remove the sticky mixture to the baking tin and press the mixture into the tin using the back of a spoon.

Set aside for 10 minutes and then cut the oat mixture, still in the baking tin, into 9 equal squares.

Pop into the fridge for about an hour, then remove completely from the baking tin and keep the cranberry flapjacks in an airtight container in the fridge or a cool place until required.