Ingredients
110g Farrington’s “Mellow Yellow” cold pressed rapeseed oil
75g British clear honey
200g Porridge oats
70g Pumpkin seeds
10g Chia seeds
65g Sunflower seeds
50g Dried raisins
100g Dried apricots – roughly chopped
Preparation
Place the rapeseed oil and the honey in a large saucepan and over a moderate heat; stir until the honey has melted.
Remove from heat and add all other ingredients.
Stir well and place mixture in a 9 inch square tin (oiled and lined with greaseproof paper).
Press down firmly.
Bake in a pre heated oven at 170c for 20-25 minutes until golden brown on the edges.
Remove from the oven and score into 12 bars whilst still warm with a sharp knife.
Leave in the tin to cool.
Cut through the marked cereal bars fully.
Store in an airtight container.