• 200g coconut oil
  • 250ml honey
  • 150g chopped dates
  • 400g porridge oats (gluten free optional)
  • 100g milled linseed

Optional extras – desiccated coconut, raisins, dried apricots, sunflower seeds, pumpkin seeds, chocolate chips (or a central layer of mincemeat at Christmas).


  1. Pre-heat the oven to 180°C.
  2. Line a deep baking tray with baking parchment.
  3. In a pan, gently melt the honey and the coconut oil.
  4. Add the chopped dates and mix, giving the dates a bit of a bash so they become gooey.
  5. Put all of the dry ingredients into large bowl and mix in the oil, honey and dates until the oats are coated.
  6. Carefully put the mixture into the baking tray and use a potato masher to ensure everything is compressed and evenly distributed.
  7. Bake for approximately 12 - 15 minutes until golden on the top.
  8. Leave to cool completely in the tin and then cut into squares.
  9. Store in an airtight container and enjoy!