Photo credit: http://www.adrianlawrencephotography.com/ Makes 16 150g (5oz) olive oil spread 75g (3oz) crunchy peanut butter 75g (3oz) brown sugar 75g (3oz) honey 250g (9oz) rolled oats 1 tsp cinnamon 150g (5oz) nuts, such as chopped walnuts, pecans and flaked almonds 150g (5oz) dried fruit, such as raisins, chopped dates or apricots Pre heat the oven to 180 C/fan 160 C/Gas 4. Line a 23 cm square baking tin with baking parchment. Put the olive oil spread, peanut butter, sugar and honey in a non-stick saucepan and heat together, stirring from time to time, until the mixture has melted. Remove from the heat. In a large bowl, mix the oats, cinnamon, nuts and dried fruit. Add the melted mixture and mix until thoroughly combined. Transfer the mixture into the prepared tin, level the surface and bake in the oven for 20–25 minutes until golden brown around the edges but still soft in the middle. Leave in the tin to cool. Turn out and cut into 16 squares with a sharp knife.
