Ingredients:

Makes about 20 flapjacks

200g pitted dates

200g extra virgin coconut oil

150ml clear honey

300g porridge oats

100g desiccated coconut

50g milled flaxseeds

50g mixed seeds (such as pumpkin, sesame and sunflower seeds)

Preheat the oven to 180°C/350°F/Gas Mark 4). Line a 28cm x 23cm (11in x 9in) baking tin with non-stick baking paper.

Blitz the dates in a mini-blender to a purée or you can chop them very finely by hand. Melt the coconut oil in a pan over a low heat with the honey and date purée, crushing up the dates with a wooden spoon so they break up and get lovely and squidgy. Stir in the oats, desiccated coconut, flax seeds and mixed seeds.

Using slightly damp hands, press the mixture into the prepared tin and bake for 20–25 minutes, until golden brown. The flapjacks will seem soft at this point, but don’t worry, they’ll firm up once cool.

Remove from the oven and immediately score the surface into about 20 squares. Leave to cool completely in the tin, then cut into squares – each one should be about 2.5cm (1in) thick. Store in an airtight container for up to three days and use as required.

Find more recipes from celebrity chef Neven Maguire at www.nevenmaguire.com.