Apricot Muesli Bars

Directions

• Preheat oven to 170 degrees Celsius. Line a square (18-20cm) baking tin with baking paper.
• Melt coconut oil and honey together in a medium-size pot or in a medium-sized bowl in the microwave. Stir in apricots, sultanas/cranberries, coconut, rolled oats, pumpkin and sunflower seeds and salt until well combined.
• Use the back of a spoon to firmly press mixture into lined baking tin and bake for 25-30 minutes until golden brown on top. When it comes out of the oven, press down on it with the back of a spoon again to make it firmer (so it doesn’t crumble apart).
• Leave to cool in the tin then refrigerate for at least 1-2 hours until firm, before removing and cutting into 8 bars or 16 squares. Will keep in an air-tight container for about a week.