Preheat the oven to 170 degrees fan and line a 20cm long baking tin. In a mixing bowl combine the apple puree/mashed banana, honey and peanut butter and mix well.
In a separate bowl, combine the oats, pumpkin seeds, hemp or other seeds, nuts of choice, apricots, chocolate chips and cinnamon.
Pour the wet ingredients into the dry and stir until everything is well combined and forms a sticky mixture. Tip the mixture into your tin and use a spoon or spatula to press it firmly into the corners and pack it tightly down to ensure it doesn’t crumble apart when sliced.
Pop the tin into the oven and bake for 30 minutes or until the top is golden. Remove the tin from the oven and while still warm, run a knife around the edges to free them. Allow the tin to cool completely before trying to slice the granola bars. This will keep them nice and firm. Store in an airtight container in the fridge for up to 5 days.
