Heat oven to 160C/fan 140C/gas 3.
Gently heat the sugar, golden syrup
and butter in a pan until the sugar and
butter have both melted. Stir the oats,
raisins, walnuts, seeds and cranberries
into the pan until coated in the butter.
Spoon half the oaty mix into a traybake
tin (23 x 23cm or thereabouts). Scatter
the apricots over the top, then top with
the remaining oat mix. Pack the mix
down well and smooth with the back
of a metal spoon. Bake for 35 mins
or until dark golden. Leave to cool
completely before cutting into 16 bars
with a sharp knife.