100 g (3 1/2 oz) ready-to-eat dried apricots, roughly chopped
50 g (2 oz) ready-to-eat dried papaya or mango, roughly chopped
50 g (2 oz) raisins
4 tablespoons mixed seeds, such as pumpkin, sesame, sunflower
50 g (2 oz) pecan nuts, roughly broken
150 g (5 oz) porridge oats
Grease a shallow 20 cm (8 inch) square tin.
Place the butter and honey in a saucepan and bring to the boil, stirring continuously, until the mixture bubbles. Add the cinnamon, dried fruit, seeds and nuts, then stir and heat for 1 minute. Remove from the heat and add the oats. Stir well, then transfer to the prepared tin and press down well. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes until the top is just beginning to brown.
Leave to cool in the tin, then cut into 9 squares or bars to serve.