Makes 6-10 squares
2 tablespoons of coconut oil plus extra for greasing
2 tablespoons of honey
180g porridge oats
2 teaspoons cinnamon
1 tablespoon dried cranberries
1 tablespoon pumpkin seeds
Preheat the oven to 180C/350F/Gas mark 4 and grease a 20cm square baking tin with coconut oil.
Cut the apples into quarters and remove the seeds, then place them, unpeeled in a food processor. Process to a coarse puree adding a splash of water if necessary.
Melt the coconut oil and honey together in a fairly large pot over a medium-high heat. Once the oil and honey have combined, stir in the apple puree and stir well.
Add the oats, cinnamon, cranberries and pumpkin seeds and stir thoroughly to form a sticky mixture.
Transfer the mixture to the prepared tin, pressing down well and bake for around 20 minutes, or until the top is golden brown.
Allow to cool completely before cutting into squares.