• 125g cranberries
  • 175g chopped dates
  • 200ml water
  • 60g coconut butter
  • 3 tblsp maple syrup
  • 60g butter
  • 3 tblsp maple syrup
  • 250g porridge oats
  • 2 tblsp desiccated coconut
  • 3 tblsp seeds – sunflower, pumpkin and linseeds


  • Preheat your oven to 180C/350F/Gas 4.
  • Place the cranberries and dates in a small saucepan with the water and bring to the boil. Simmer gently until the fruit has softened and the water has soaked into the fruit, adding a little more water if you need to.
  • In another pan, melt the coconut butter, butter and maple syrup together over a low heat.
  • Mix the oats, coconut and seeds together in a large bowl, make a well in the middle and pour in the melted syrup and butter mixture. Stir in the softened dried fruit and mix well.
  • Tip the mixture onto a lined baking tray, spread it out evenly and press down firmly with the back of a metal spoon or palette knife.
  • Bake for about 25-35 minutes until golden brown.
  • Allow to cool for 10 minutes before cutting into squares. Once cooled, store in an airtight container.