80g whole almonds roughly chopped (I pulse in a processor but not too much)
115g natural honey
55g olive oil spread
1 tsp vanilla extract
65g chopped apricots
65g mini dark chocolate chips plus 1 tbsp to scatter over the top.
Heat oven to 180 degrees, pop your oats and almonds on a baking tray and cook for 5 minutes, stir around and cook for a further 5 minutes to slightly toast.
Line a 20cm square oven dish with grease proof paper.
Pop your olive spread, honey, & vanilla into a small saucepan over a medium heat and cook, stirring until your olive spread is totally melted and the sugar has dissolved.
Pop your oats in a bowl and pour oven your honey mixture, stirring well until completely combined.
Add your apricots and give it another good stir.
Leave to cool for 5 minutes and add your chocolate (it doesn’t matter if some melt as it helps to keep the bars together.
Pop your oat mixture into your prepared dish and thoroughly press down so it’s all nicely packed and level.
Scatter over your remaining chocolate chips. Pressing them into your mixture.
Cover and refrigerate for at least 2 hours.
Take out of your pan and cut into 12 bars.
Pop into an airtight container and store at room temperature for softer chewy bars or in the fridge if you prefer them harder.