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60g dried sour cherries

100g sugar

pinch of salt

60g butter, plus extra to grease the tray

60g peanut butter- optional

2 ripe bananas

100g jumbo oats

100g porridge oats

80g desiccated coconut

2 tbsp ground flax seeds

125g blueberries

20g flaked almonds

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1. Preheat your oven to 160⁰C/Gas 3. Line a 20cm by 20cm baking tray with baking parchment.

2. Roughly chop the dried sour cherries, and keep to one side.

3. Tip the sugar and peanut butter (if using) into a saucepan with a pinch of salt and the butter. Place it on a gentle heat until everything melts together; stir occasional and make sure it doesn’t burn. Remove from the heat, add the peeled bananas, and mash them into the mixture until as smooth as possible.

4. Tip the warm mixture into a large mixing bowl along with the oats, coconut, ground flax seeds, blueberries and dried sour cherries. Mix everything well – be rough and try to smash up the blueberries a bit so that they burst and bleed into the mix as they cook.

5. Tip the mix into the baking tray. Level it out with the back of a spoon, making sure to work it into the corners.

6. Transfer to the oven and bake for 30 mins then sprinkle the flaked almonds over the top and return to the oven for 15 -20 mins or until golden brown; timings may vary depending on your oven.

7. Leave to cool completely in the tin before lifting out and cutting into 9 equal bars. Stored in an airtight container, they’ll keep well for 3-4 days (if you can resist them for that long).

Riverford