Peanut butter tracker flapjacks

Ingredients

250g chunky peanut butter
115g unsalted butter
2 tbsp coconut oil
150g light muscavado sugar
75g honey (& extra for drizzling)
Zest of 1 medium orange
200g porridge oats
150g dried fruit (Santana's, raisins, chopped apricot/prune etc)
150g mixed seeds (pumpkin, linseed, sunflower - ensure mixed and not all pumpkin)

STEP 1
Grease and line a baking tin, about 20cm square - or a silicon case. Over a low heat put the butter, sugar, peanut butter, honey and grated orange zest in a deep saucepan. Leave until melted, stir occasionally.
STEP 2
Stir the oats, fruit and three-quarters of the seeds into the melted butter mixture. Spread the mixture out evenly in the baking tin, smoothing the top as you go.
STEP 3
Scatter remaining seeds over the surface and trickle with a little honey. Place in an oven preheated to 160°C/Gas Mark 3 and bake for 30 minutes
STEP 4
Leave to cool in the tin, then turn out and cut into rectangles or squares with a sharp knife. These bars will keep for 5-7 days in an airtight tub!