Heat the oven to 180°C, 160°C fan, gas 4.
Take a non-stick saucepan, add the butter, sugar,and golden syrup, gently heat, stirring from time to time until melted.
Meanwhile, put the oats, dried apple, cranberries, apricots, pumpkin seeds, sunflower seeds and cocont. Mix all the dry ingredients together. Stir the melted butter and syrup mixture into the the bowl with the dry ingredients and mix together until thoroughly combined.
Grease and line a 20cm/8onch square baking tin. Spoon the mixture into the tin and press down to level the surface using a potato masher
Bake for 20 minutes until pale golden. Cool for at least 1 hour, then cut into 12 bars to serve. Store in the fridge for up to 5 days.
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