Line a shallow baking tray, about 20 x 30cm, with baking parchment.
Put the dates, prunes, bananas, honey, coconut oil and 2 tablespoons water in a food processor and blitz to a thick, fruit-flecked purée.
In a large bowl, combine the oats, raisins, chopped apricots and seeds.
Stir in the pure ed fruit and honey and mix well (your hands may be the best tool for this job).
Tip the fruity oat mixture into the prepared tin and gently press it out, getting it as even and level as you can.
Put the tray in the fridge for 2-3 hours to allow the flapjack to set, then turn out on to a board and slice into bars.
Keep in a plastic container in the fridge and eat within a week.
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