150g/5oz Odlums Porridge Oatsflakes

50g/2oz Odlums Wheat Germ

100g Packet Shamrock Flaked Almonds

75g/3oz Shamrock Desiccated Coconut 

75g/3oz Butter

6 Tablespoons Honey

50g/2oz Shamrock Light Muscovado Sugar

1 Teaspoon Vanilla Extract

Pinch of Salt

50g/2oz Shamrock Pitted Dates (chopped)

50g/2oz Shamrock Chopped Dried Apricots

50g/2oz Dried Cranberries



  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 20cms x 27cms tin.
  2. Put the oatflakes, almonds, coconut and wheat germ onto a large flat tray. Toast or bake in the oven for about  10 to 12 minutes, stirring occasionally , until lightly browned. Then, pour into a large mixing bowl.
  3. Reduce oven temperature to 150°C/300°F/Gas3.
  4. Put the butter, honey, brown sugar, vanilla and salt into a small saucepan and bring to the boil over a medium heat.
  5. Pour liquid over the dry ingredients. Add the dates, apricots and cranberries and stir well.
  6. Transfer to the prepared tin. Wet your fingers in cold water and press the mixture down evenly. 
  7. Bake for 25 to 30 minutes until light golden brown. Cool for a 2 hours before cutting into squares. Serve at room temperature.



Note: If liked melt 100g of chocolate with 25g of butter and spread over the top.