Fruity granola bars recipe

• 250 g (8.8oz) porridge oats (NOT jumbo)
• 50 g (1.8oz) unsweetened desiccated coconut
• 75 g (2.6oz) pumpkin or sunflower seeds
• 50 g (1.8oz) flaked almonds
• 55 g (1.9oz) butter, plus extra for greasing
• 100 g (3.5oz) light brown soft sugar
• 1 pinch salt
• 160 g (5.6oz) clear honey
• 85 g (3oz) soft dried apricots
• 2 tbsp fruit juice (apple works well) - or use water
• 140 g (4.9oz) dried berries and cherries (or other dried fruits eg raisins)

1. Preheat the oven to 160C/gas mark 3.
2. Mix the oats, coconut, seeds and nuts on a large baking tray and bake for 15 minutes, stirring halfway through, until they smell toasty and are pale golden here and there.
3. Meanwhile, grease a 23cm shallow square baking tin, then line it with baking parchment.
4. Put the butter, sugar, salt and honey in a large saucepan and melt them gently together to make a syrup.
5. Chop the dried apricots, or snip them with scissors.
6. Pour the toasted oats, seeds and nuts into the pan, then add the fruit juice or water and the dried fruit.
7. Stir well with a spatula until everything is evenly coated in the syrup.
8. Press the granola into the baking tin and smooth it flat with the back of a spoon.
9. Bake for 35 minutes, or until golden all over, then leave to cool completely in the tin.
10. Lift the baked slab of granola from the tin using the paper to help, then cut into bars using a large sharp knife.
11. Re-wrap in clean baking parchment and keep in the tin or an airtight container for up to one week.

oats, coconut, pumpkin, almonds, butter, sugar, salt, clear honey, apricots, fruit juice, cherries

Taken from www.lovefood.com/guide/recipes/44194/fruity-granola-bars-recipe (may not work)