Method
Preheat the oven to Gas Mark 4, 180°C, fan oven 160°C. Grease and line a 23cm square baking tin with baking parchment, leaving an overhang to make it easier to remove the bars.

Melt the butter with the honey in a large saucepan over a gentle heat. Bring to the boil and cook for 2 minutes, stirring constantly. Remove from the heat. Mix together the porridge oats, sugar, salt, dried fruit, almonds, sunflower seeds, pumpkin seeds and coconut. Add to the saucepan and stir together until thoroughly mixed. Tip into the prepared tin and level the surface with the back of a spoon.

Bake for 25-30 minutes, until golden brown. Cool for 30 minutes, then remove from the tin and cut into 24 bars. Cool completely on a wire rack. Keep in an airtight container, or wrap in greaseproof paper.