Breakfast bars

Method

1. Preheat the oven to 160°C/fan 140°C/gas 3. Line an 18cm x 28cm Swiss roll tin with non-stick baking paper, leaving a little hanging over the edges for easy removal later.
2. Place the oats, seeds, coconut and flour in a large bowl and mix together. Melt the butter with the golden syrup in a saucepan, then mix in the sugar, chopped apricots, peanut butter and vanilla extract. Pour into the dry ingredients and mix until combined.
3. Press into the tin and bake for 20-25 minutes or until golden and slightly firm. Cool in the tin, then lift out on the paper and cut into 18 bars.