Breakfast bars

At school, flapjacks were always my favourite at break – I think it was usually Thursdays. I always liked the ends that were slightly overcooked, and a little chewier, so I’ve made the texture of these bars the same and jazzed them up a little too.

I’ve thrown in seeds, dried fruit and even some crunchy cacao nibs to make each bit a little bit different.

I store mine in the freezer where they should keep for a couple of months, although I can assure you they won’t last long.

Makes roughly 8 bars

Ingredients

120g oats

25g sesame seeds

20g sunflower seeds

20g pumpkin seeds

60g dry apricots

25g raisins

20g goji berries

2 tsps cinnamon

2 tbsps cacao nibs

60g coconut oil

70g cashew butter

1 tsp vanilla extract

60g honey

Method

Preheat the oven to 180 degrees celsius and line a baking tray with greaseproof paper.

Mix all the dry ingredients in a bowl, you can pretty much throw everything in with the exception of the apricots which I like to chop into smaller pieces. Give it all a good stir.

Gently melt the coconut oil, cashew butter, vanilla and honey until you have a syrup.

Pour the cashew honey butter syrup over the dry ingredients and stir until everything is coated evenly.

Transfer the mixture into a loaf tin and press down.

Bake in the oven for approximately 20-25 minutes until golden brown. Check regularly to make sure the tops and edges of the bars don’t burn. If they appear to be, cover with a piece of foil and continue cooking.

Remove from the oven and leave to cool before placing in the freezer. Leave to set for an hour or so before slicing.

Slice into roughly 8 bars and enjoy.