Step 1

Preheat the oven to 180C/160C Fan/Gas 4, and line a 24x24cm/9x9in baking tin with greaseproof paper.

Step 2

Heat the butter and golden syrup in a small saucepan over a medium heat until bubbling.

Step 3

Meanwhile, tip the oats, seeds, nuts and apricots into a large bowl. Pour the hot syrup mixture over the oats and mix well to combine.

Step 4

Pour into the lined baking tray and press down into an even layer. Bake for 20 minutes, until golden-brown.

Step 5

Allow to cool for 10 minutes, then turn out and cut into 16 squares. When cold, transfer to an airtight container – they will keep for up to one week.