1

Preheat the oven to 180°C, fan 160°C, gas mark 4 and line a 22cm square cake tin with baking paper.

2

Put 50g of the oats into a food processor or blender with the coconut oil, banana and honey, then blend to a smooth mixture. Transfer to a bowl, then stir in the cinnamon, the remaining oats, the almonds and apricots.

3

Press the mixture into the prepared tin and smooth the top. Bake for 20-25 minutes until golden and firm on top. Leave in the tin to cool, then turn out onto a board and peel off the baking paper. Cut into 18 bars. The bars can be stored in an airtight container for 3-4 days, or you can individually wrap them in cling film and freeze them for up to 1 month – let them thaw for an hour or two before eating.