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  • Writer's pictureInna Wellness


Makes 16 bars


olive oil, for greasing

75g almonds

100g mixed seeds

250g rolled oats

8 Medjool dates

100g dried apricots

20ml maple syrup

150ml water

2 tbsp coconut oil, melted

4 tbsp smooth almond butter


1. Preheat the oven to 180°C. Grease and line a 20cm x 20cm baking tin.

2. Chop the almonds, then scatter over a baking sheet with mixed seeds and oats, and roast for 20 mins, turning a few times.

3. De-stone and roughly chop the dates and apricots.

4. Place maple syrup, almond butter, dates, coconut oil and 150ml of water in a saucepan and gently heat for 10 mins, mashing the dates with the back of your spoon until you have a sticky sauce.

5. Tip the oats, seeds, almonds and apricots into a bowl and pour over the sauce. Coat everything in the sticky sauce.

6. Pour the mixture onto the baking tin, using a back of a spoon to press into an even layer.

7. Bake for 15 to 20 mins, or until golden, then cut into portions.

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