Chewy seedy oat and apricot bars

This recipe is from Irish chef Rachel Allen. I haven't tried it, but I love her recipes.



300g porridge oats
100g pumpkin or sunflower seeds, or a mixture of both
50g dessicated coconut
50g plain flour
200g butter
200g golden syrup
150g brown sugar
150g dried apricots, chopped
125g crunchy peanut butter
1 teaspoon vanilla extract

1. Preheat oven to 160C. Line an 18cm x 28cm slice tin with baking paper, leaving a couple of cms overhaning edge to enable easier removal.
2. Place the oats, seeds, coconut and flour in a large bowl and mix together. Melt the butter and golden syrup together in microwave, then mix in the sugar, chopped apricots, peanut butter and vanilla extract. Pour into the bowl of dry ingredients and mix until evenly combined.
3. Press the mixture into prepared pan and bake 20-25 mins, or until golden and slightly firm. Allow to cool in tin, then cut. Store in an air-tight container for up to 1 week. These all freeze well.