Makes 16 bars
INGREDIENTS:
- Olive oil, for greasing
- 75g almonds
- 100g mixed seeds
- 250g rolled oats
- 8 Medjool dates
- 100g dried apricots
- 20ml maple syrup
- 150ml water
- 2 tbsp coconut oil, melted
- 4 tbsp smooth almond butter
METHOD:
- Preheat the oven to 180°C. Grease and line a 20cm x 20cm square baking tin.
- Chop the almonds, then scatter over a baking sheet with the mixed seeds and oats, and roast for 20 mins, turning occasionally.
- Meanwhile, de-stone and roughly chop the dates and apricots.
- Place the maple syrup, almond butter, dates, coconut oil and 150ml of water in a small saucepan over a low heat. Gently heat for 10 mins, mashing the dates with the back of your spoon, until you have a sticky sauce.
- Tip the oats, seeds, almonds and apricots into a large bowl and pour over the sauce mixture. Coat everything in the sticky sauce.
- Pour the mixture onto the baking tin, using a back of a spoon to press into an even layer.
- Bake for 15 to 20 mins, or until golden, then cut into portions.