Recipe:

Vegetable oil
75 g blanched almonds
250 g rolled oats
40 g sunflower seeds , or pumpkin seeds
100 g runny honey
6 tablespoons smooth peanut butter , or almond butter
10 Medjool dates , (stone in)
40 g bran
1 teaspoon ground cinnamon
1 pinch of sea salt
50 g sour cherries , or dried cranberries
50 g dried apricots

Method:

Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a 22cm-square baking dish with oil, then set aside.

Roughly chop and add the almonds to a large baking tray with the oats and seeds. Spread them out into an even layer and place in the hot oven for 12 to 15 minutes, or until golden, stirring halfway through.

Gently heat the honey and nut butter in a small pan over a low heat. Meanwhile, slit open the dates, pull out and discard the stones, then place into a blender with 100ml of warm water.

Blitz to a paste, stir into the warmed honey mixture, then leave to cool. Transfer the toasted oat mixture to a large bowl with the bran, cinnamon and salt. Roughly chop and stir in the dried fruit, then mix in the honey mixture until well combined. Spoon it into the prepared baking dish, using the back of a spoon to press it into an even layer.

Bake in the hot oven for 15 minutes, or until golden and set. Leave to cool slightly, turn it out onto a board and cut into squares, then set aside to cool completely. Store in an airtight container.