Apricot, Coconut and Pumpkin Seed Muesli Bars

• • • butter or coconut oil 100g
    • honey ½ cup
    • dried apricots ½ cup chopped
    • sultanas or dried cranberries (craisins) ½ cup
    • shredded/thread coconut or desiccated coconut ½ cup
    • fine rolled oats 1 ¾ cups (make sure you use fine rolled oats, not the large Jumbo rolled oats)
    • pumpkin seeds ¼ cup
    • salt good pinch of

1. Preheat oven to 170 degC/340 Fahrenheit.
2. Line a square (18-20cm) baking tin with baking paper.
3. Melt butter/coconut oil and honey together in a medium-size pot or in a medium-sized bowl in the microwave.
4. Stir in apricots, sultanas/cranberries, coconut, rolled oats, pumpkin seeds and salt until well combined.
5. Use the back of a spoon to firmly press mixture into lined baking tin and bake for 25-30 minutes until golden brown on top.
6. When it comes out of the oven, press down on it with the back of a spoon again to make it firmer (so it doesn’t crumble apart).
7. Leave to cool in the tin then refrigerate for at least 1-2 hours until firm, before removing and cutting into 8 bars or 16 squares.
8. Will keep in an air-tight container for about a week. Or can be frozen in an airtight container or snaplock bag for months.