Apricot and Almond Cereal Bars

Start by preheating the oven to 180 degrees c. Spread the porridge oats and seeds and  over a large baking sheet and bake for about 5-10 minutes until pale golden in colour.  Add the almonds at the end of the cooking time for just a few minutes because they burn easily.  Stir the mix once during the cooking time to even the browning.

In a food processor place the chopped apricots (or fruits of choice) and All bran then blitz to a thick crumb.  In a large mixing bowl place the fruited crumb, warm toasted porridge, seeds and nuts and stir well.  Weigh the solid coconut oil into a bowl then melt in the microwave for 1-2 minutes. Add to the bowl along with the golden syrup and mix really well.

Spread into the tin and press down firmly to an even layer. To make sure the mixture is packed really tightly press down with the back of a spoon or angled palette knife.

Bake for 15-20 minutes until the mixture has taken on a deep golden brown.

Take from the oven and place on a cooling tray for 5 minutes then take a sharp knife and mark 8 even sized bars. Leave to go completely cold (I pop mine into the fridge once cool to completely firm up) then lift out of the tray using the overhang from the baking parchment.

Using a pizza cutter or sharp knife cut through the score lines. These bars will keep in an airtight tin in a cool place for at least two weeks.