A healthier version of traditional fruit and nut bars packed with seeds, oats and agave syrup – perfect for snacking and lunchboxes
Prep:10 mins
Makes 12
150g ready-to-eat stoned dates100g low-fat spread3 generous tbsp agave syrup50g ready-to-eat stoned dried apricots, finely chopped50g chopped toasted hazelnuts3 tbsp mixed seeds50g raisins150g porridge oats
STEP 1Heat the oven to 190C/170C fan/gas 5. Line an 18cm square tin with baking parchment. Put the dates into a food processor and blitz until they are finely chopped and sticking together in clumps.STEP 2Put the low-fat spread, agave syrup and dates into a saucepan and heat gently. Stir until the low-fat spread has melted and the dates are blended in. Add all the remaining ingredients to the pan and stir until well mixed. Spoon the mixture into the tin and spread level.STEP 3Bake in the oven for 15-20 mins until golden brown. Remove and cut into 12 pieces. Leave in the tin until cold. Store in an airtight container.
