crunch bunch

GRANOLA BARS (MAKES 12-14)

INGREDIENTS

180g soft dates, stoned 360ml runny honey 250g rolled oats 60g pecans, roughly chopped 60g dried apricots, roughly chopped 30g sunflower seeds 120g unsweetened desiccated coconut 2tbsp chia seeds Vegetable or sunflower oil, for greasing the tins

METHOD

1. Heat your oven to 180°C/Gas mark 4.

2. Put the dates in a small saucepan with the honey. Bring to the boil then blitz in a blender to a smooth paste. Leave to cool.

3. Mix the oats, pecans, apricots, sunflower seeds, coconut and chia seeds with the date paste. Mix well.

4. Line a brownie tin (approx 23cm square) with baking paper and brush it with oil. Pour the granola mixture on top, pressing it into the corners and make sure it is flat(ish) on top.

5. Bake for 40 minutes until lightly brown on top, then remove and leave to cool completely.

6. Cut into bars and try not to eat them all, or you won’t have any left for your breakfast!

7. These granola bars take a bit of time to make, so don’t start them 10 minutes before the school run! Make them the night before instead. They will last for up to five days in an airtight container.

■ DAD says... When measuring things like honey or syrup, coat the measuring jug, bowl or spoon with a thin layer of vegetable or sunflower oil beforehand so all the sticky stuff gets into the mixture rather than left behind.