Makes 16 Bars


  • 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


1. Preheat the oven to 180°C. Grease and line a 20cm x 20cm square baking tin.

2. Chop the almonds, then scatter over a baking sheet with the mixed seeds and oats, and roast for 20 mins, turning occasionally.

3. Meanwhile, de-stone and roughly chop the dates and apricots.

4. 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.

5. Tip the oats, seeds, almonds and apricots into a large bowl and pour over the sauce mixture. Coat everything in the sticky sauce.

6. Pour the mixture onto the baking tin, using a back of a spoon to press into an even layer.

7. Bake for 15 to 20 mins, or until golden, then cut into portions.