Fruit, Nut and Honey bars
125g unsalted butter, cubed
100g light soft brown sugar
75ml fresh apple or orange juice
Finley grated zest of 1 orange
200g porridge oats
100g dried dated, chopped
100g dried apricots, chopped
50g chopped walnuts, hazelnuts or almonds
125g mixed seeds such as pumpkin, poppy or sunflower
Preheat the oven to 180 degrees C.
Put the butter, sugar, honey, fruit juice and orange zest into a large saucepan over a lower heat and stir from time to time until the butter has melted and the ingredients are blended together. Remove from the heat, add the oats, dried dates and apricots, nuts and 100g of the mixed seeds. Stir well.
Transfer the mixture into a 18x25cm shallow baking tin which is lightly greased and base lined with baking parchment. Level the surface with the back of the spoon and sprinkle the remaining seeds evenly over the top. Bake in the oven for 25-30mins until golden brown on top.
Leave the tin to cool before turning out and cutting into squares or fingers with a sharp knife. They will keep for 10 days stored in an airtight tin.