Ingredients

  • 175 g unsalted butter
  • 75 g honey
  • 50 g apricot conserve
  • 100 g demerara sugar
  • 250 g jumbo porridge oats
  • 75 g pecan nut halves
  • 75 g dried apricots, finely chopped
  • 75 g dried Medjool dates, stoned and chopped
  • 25 g dried cranberries
  • 75 g sultanas
  • 75 g dried figs, chopped
  • 30 g pumpkin seeds
  • 25 g sunflower seeds
  • 25 g pistachios
  • 25 g hemp seeds
  • 50 g walnuts, crushed
  • 25 g shaved coconut

Method

  1. 1

    Preheat the oven to 190°C, fan 170°C, gas 5 and line a 23cm square cake tin with baking parchment.

  2. 2

    In a large saucepan, melt the butter and add the honey, apricot conserve and demerara sugar. Stir gently for about a minute, until the sugar dissolves. Bring to the boil for a couple of minutes, stirring all the time, then remove from the heat and add the remaining ingredients.

  3. 3

    Stir well, and pour the mixture into the prepared cake tin. Spread evenly and bake until golden brown, which should take about 20 minutes.

  4. 4

    Leave to cool for about 10 minutes, then mark into bars and remove from the tin to cool fully. They keep for 10 days.

Nutritional Details

Each serving provides
  • Energy 934kj 223kcal 11%
  • Fat 12.8g 18%
  • Saturates 4.8g 24%
  • Sugars 15.1g 17%
  • Salt 0.02g <1%

% of the Reference Intakes

Typical values per 100g: Energy 1867kj/446kcal

Each serving provides

22.5g carbohydrate 2.5g fibre 3.3g protein

 
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