About this recipe:Golden syrup holds together these cereal bars, packed with delicious apricots, prunes, pecans and bananas. Take these along on a hike or a picnic, or pack them in lunches for a naturally sweet treat - the kids will love them, and so will you!
Preheat the oven to 180 C / Gas 4. Grease a 28×18×4cm cake tin and line the bottom with baking parchment.
Melt the butter in a saucepan and stir in the golden syrup. Add the pecans, linseeds and mashed bananas, together with the wholemeal flour, salt, rolled oats, prunes and apricots. Mix together well, then spoon the mixture into the prepared tin and level with the back of a greased spoon.
Bake in the preheated oven until golden brown, about 30 minutes. Leave to cool in the tin for 5 minutes, then score deeply with a knife to mark 16 bars. Leave to cool completely.
The bars can be kept in an airtight tin for up to 2 days. You can use almost any nut in place of pecans - try walnuts or hazelnuts. You don't have to grind the linseeds (also called flaxseeds), but they're more nutritious if they're at least roughly ground.