140 g soft dried figs, roughly chopped
75 g coconut oil
6 tbsp clear honey or agave syrup
300 g rolled oats (we used ½ jumbo oats and ½ porridge oats)
50 g dried cranberries roughly chopped
50 g sultanas roughly chopped
85 g dried apricots, roughly chopped
75 g mixed nuts roughly chopped (we used Brazil nuts, hazelnuts, almonds and walnuts)
- Heat oven to 190C fan. Line a 20cm square tin with baking parchment. Put the figs in a small pan with 150ml water and simmer until the liquid has reduced by half. Transfer to a food processor and whizz to a paste.
- Melt the coconut oil and syrup together over a low heat, then stir through the fig paste. Put the oats, dried fruit and nuts in a bowl and mix well, then pour over the wet mixture and stir until combined. Scrape into the tin and bake for 25-30 mins. Leave to cool before cutting into pieces.