Preheat the oven to 180℃ / 350℉ (fan).
Melt the butter in the microwave, then stir in the dark brown sugar. Mix until melted and smooth. Then add the golden syrup.
70 g butter, 50 g dark brown sugar, 2 tbsp golden syrup
Weigh the oats and place them in a large bowl. Pour over the butter and sugar mixture and mix well.
180 g rolled oats
Stir in the halved cherries, ground almonds and white chocolate.
100 g glace cherries, 40 g ground almonds, 75 g white chocolate
Prepare your baking dish (I used my square Pampered Chef stone baker which does not need to be oiled or lined). Press the mixture in.
Bake for 25 minutes until golden and crispy. Remove from the oven and allow to cool, then cut into squares or bars.