I just spotted the recipe for these in June’s The Simple Things magazine and had to share it! They look so yummy. They’d be a perfect snack after a busy morning weeding.
170g rolled oats
100g mixed seeds
200g dried apricots
100g agave syrup
1 tsp ground cinnamon
1. Preheat the oven to 200C/Fan 180C/Gas 6 and line a large baking tray with greaseproof paper. Spread the oats, seeds and almonds out over the lined baking tray, and roast for 10 mins. Set aside to cool.
2. Put the dried apricots and agave syrup in a blender with 3 tablespoons of water and whizz until smooth. Transfer to a bowl with the blueberries abd cinnamon. Stir through the roasted oats, seeds and almonds.
3. Line an 18x18cm baking tin with greaseproof paper and spoon in the mixture, pressing it down very firmly with the back of a spoon until level.
4. Bake for 20 mins or until golden brown. Mark into bars with a knife while still warm, then leave to cool completely in the tin. Lift out of the tin with the paper and cut into bars.