Seeded apricot and cranberry muesli bars

Makes 16 bars

An early-start saviour that will keep you going until lunch, and you can add whatever – nuts, seeds, dried fruit or those obscure berries you've read about that week – at your whim.

50g/2oz butter
200ml/7fl oz honey
1 tsp vanilla
50g/2oz dessicated coconut
70g/3oz pecans, chopped
60g/2 oz flaked almonds
250g/8oz rolled oats
130g/4oz mixed seeds (such as sesame, flaxseed, sunflower and pumpkin)
100g/3 oz dried apricots, chopped
75g/3oz dried cranberries

Preheat the oven to 130C/265F/Gas1. Lightly oil and line the base of a 20cm x 25cm baking tray then place the butter, honey and vanilla into a small k saucepan over a low heat, stirring until the honey is dissolved and the ingredients are combined.

Place all the dry ingredients into a large mixing bowl, add the honey mixture and stir until well combined. Using slightly wet hands, press the mixture firmly into the prepared tin and bake for 40 minutes or until golden-brown. Set aside to cool before cutting into bars.