Sunflower Seed and Apricot Snack Bars

Shopping list

• 100 g sunflower seeds — check label for nut warnings

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• 150 g rolled oats

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• 100 g dried apricots — chopped

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• 100 ml runny honey

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• 50 g unsalted butter

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• 1 tsp vanilla extract

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Step by step

1. 1

   Line a 20 × 20 cm square tin with baking parchment. Lightly grease the parchment.

2. 2

   In a large bowl, mix together the sunflower seeds, rolled oats and chopped apricots.

3. 3

   Gently heat the honey, butter and vanilla extract in a small saucepan over low heat, stirring until the butter has melted and the mixture is smooth.

4. 4

   Pour the honey mixture over the dry ingredients and stir well with a wooden spoon until everything is evenly coated.

5. 5

   Tip the mixture into the prepared tin and press down firmly with the back of a spoon or a piece of baking parchment to compact it into an even layer.

6. 6

   Refrigerate for at least 2 hours, or until firm. Lift out of the tin using the parchment and cut into 12 bars. Store in an airtight container in the fridge for up to one week.