125 g unsalted butter
½ cup honey
½ cup crunchy almond spread
¼ cup caster sugar
2 cups (200g) quick oats
2 tbsp linseeds
1 cup (160g) natural almonds, chopped
½ cup (80g) pepitas
⅓ cup (60g) diced dried apricots or cranberries
⅓ cup (60g) sultanas, raisins or currants
⅓ cup dark chocolate bits
½ tsp grated orange rind
- Grease and line a 28cm x 18cm slice tin with baking paper, overhanging two long sides by 3cm. Preheat oven to 160°C. Put butter, honey, almond spread and sugar in a small saucepan over a medium-low heat. Cook, stirring until sugar has melted. Bring to a simmer and cook for 2 minutes.
- Place oats, linseeds, almonds, pepitas, apricots, sultanas, chocolate bits and rind in a large bowl, and stir until combined. Add butter mixture and stir until combined. Press into prepared tin. Smooth surface with a metal spatula.
- Bake for 40-45 minutes or until darkened in colour. Allow to cool completely. It will harden on cooling. Lift out of tin and cut into bars or squares (bites) to serve.