Easy to make, even the fussiest child will like them for lunch. The ingredients list is flexible and can be adapted to your childs taste; you can substitute desiccated coconut or nuts for some or all of the weight of the seeds.
3 tbsp.
1 tsp.
Preheat the oven to 160°C/gas mark 3. Butter an 18 x 25cm shallow tray-bake tin and line the base with baking parchment or greaseproof paper.
Toast the oats and seeds, separately, in a baking tray in the oven until lightly brown  this will take five to 10 minutes. Watch them carefully, as they burn quickly.
Warm the 100g of butter, the honey and sugar gently in a saucepan. Dont let it boil, or it will become like glue.
Add the toasted oats and seeds and the dried fruit, plus the cinnamon (if you like it) to the saucepan. Mix until everything is nicely coated.
Tip into the tin, press down lightly and bake for 30 minutes. Allow the bake to cool in the tin before you slice it into 10 bars, otherwise they will crumble.
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