Put the carrots and apricots into a food processor and blitz until finely chopped and well mixed, stopping several times to scrape down the sides and ensure that everything is evenly chopped.
Add the coconut oil, citrus zests and cardamom. Process again until thoroughly combined.
Scrape the mixture into a large bowl and add the oats and seeds. Mix thoroughly together.
Line a small baking tray, about 18 x 20cm, with baking parchment. Tip the mixture into the tray and spread it out evenly so that it fills the tray. Tamp it down, smooth the top and fold the parchment over to cover it, or cover with a second piece. Refrigerate for at least 4 hours, until firm.
Cut into fingers – 12 or 16, depending on how greedy you’re feeling! Keep in a plastic box in the fridge and eat within a week. As well as making a great breakfast, the bars can be packed in a lunchbox – just keep them fairly cool so they don’t soften up too much.
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