The great thing about this recipe is that you can customize it and use your own flavours. I like to use all organic ingredients, a sweet local honey and some sour cherries to stop it from being too cloying. If you like you can up the sugar and lessen the honey as conversely, the sugar will make it taste less sweet. You could also use substitutes like agave syrup or jaggery, bearing in mind these tastes will come through too, so substitute some and not all of the honey or sugar if you are not too sure how it will turn out.

• Mix 350g of organic oats (I have used jumbo oats here but porridge oats will give you a more refined bar if that is to your taste. These ones are quite rustic.) together with
• 250g combined weight of chopped dried smyrna figs, dried sour cherries and dried mixed grapes.
• Add 50g of dessicated coconut (or ground almonds)
• And 230g combined weight of pumpkin seeds, sunflower seeds and flaked almonds (or other nuts such as pecans, walnuts or pistachios).
• You can vary your flavour combos, such as coconut with dried pineapple and mango, and add 1-2 teaspoons of spices to your taste such as cinnamon, nutmeg, ginger
• Melt 200g of organic runny honey with
  
• 175g of organic unsalted butter and then stir in
  
• 150g of demerara sugar, stirring and heating gently until it dissolves.
• Bring the mix to the boil and let bubble for a few minutes until you have a nice thick caramel sauce.
• Add the dry mix to the caramel and stir until the mix is completely integrated.
• If you like you can add a small handful of organic white and dark choc chips, stirring in at the last minute.
  
• Press into a square pan (about 25cm) lined with baking parchment and bake until just browning around the edges (about 15 minutes in a 190*C oven).
• Leave until completely cool and then slice with a sharp knife.
• Enjoy
  

Tags: baking, granola bars, healthy treats, honey, nuts, oats, sweet kitchen

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