1 cup rolled oats
1 cup desiccated coconut
1/2 cup wheat germ
1/2 cup chia seeds
1/2 cup sunflower kernels
1/2 cup pepitas
1 cup chopped turkish apricots
1/2 cup brown sugar
1/2 cup honey (or rice malt syrup)
Grease a baking pan and line with baking paper (optimal size is 3cm deep, 16cm x 28cm).
Toast the rolled oats, wheat germ, chia seeds, sunflower kernels and pepitas in frying pan over a medium heat for 4-5 minutes, stirring gently with a wooden spoon. Add the coconut and continue toasting until golden brown (approx. another 4 mins).
Transfer the toasted seeds into a bowl and allow to cool.
Stir in apricots.
In a small saucepan, combine hte butter, honey and sugar over a medium heat, stirring continuously (3-4 minutes) until the sugar is fully dissolved. Bring to the boil, then reduce to a low heat and simmer (without stirring) for 7 minutes. The syrup is ready when a small portion forms a soft ball when dropped into ice-cold water.
Add the syrup to the dry ingredients and combine well.
Transfer the mixture into the baking pan, press firmly with a large metal spoon to ensure densely packed, with an even surgace.
Allow to cool on the bench (do not refrigerate) before cutting into bars.