Step 1

Start off by toasting the oats, nuts and seeds in a large dry pan for around 5 minutes over a low-medium heat.

Step 2

Transfer into a large bowl along with the rest of the ingredients. Mix well until everything is evenly combined.

Step 3

Press into a loaf tin (I used a 22cm x 12cm loaf tin) lined with baking paper.

Step 4

Refrigerate for 2 hours, then slice into squares. Or you can freeze for 30 minutes to save time.

Step 5

You have the option of drizzling some dark chocolate on top, or even dipping them in melted dark chocolate.