Let your imagination / preferences guide you as to what fruit and nuts to include.
180g (dried weight) mix of fruit and nuts, such as: walnuts, pecans, flaked almonds, pumpkin seeds, dried cranberries, dried apricots, raisins.
30g sesame seeds
30g ground almonds
190g rolled (porridge) oats
1 heaped tsp cinammon
100g salted butter (or unsalted + a pinch of salt)
85g honey / maple syrup (or a mix)
100g demerera sugar
1) Roast the nuts in a frying pan over a high heat for a few minutes, moving continuously until browning. Soak dried fruit in a little warm water for 10 minutes before draining. Chop all your fruit and nuts into small pieces and mix with the sesames seeds and ground almonds, then with the oats and cinammon.
3) Combine all the ingredients and transfer into a lightly greased cake tin. Press down so that it is compact and even. Cook at 150 degrees C for 25 – 30 minutes until browning on top. Leave to cool in the pan for 30 minutes, then tip out onto a cooling rack. When nearly cool (but not cold) cut into cubes and let to cool and harden completely. Store in a air-tight container.