We all sometimes just need to have something to satisfy our sweet tooth without completely ruining our diet plan. Keep these in the fridge for just those moments. The whole tray works out to 148 syns so you can work out how much each bar would be depending on how many you cut.

125g porridge oats

100g jumbo porridge oats

50g whole almonds

60g mixed seeds (I used a mix of pumpkin, sesame, sunflower and linseeds)

60g dried fruit (I used a mix of cranberries, golden sultanas and raisins)

50g Rice Krispies

100g agave syrup

100g crunchy peanut butter

125g honey

Lightly grease a 33 x 23 x 3cm deep baking tray then line it with cling film.

Place the porridge oats (not the jumbo ones) and almonds into a food processor and blitz for 10-20 seconds until fairly well broken down – you want chunks for texture but if they are too large they won’t stick together. Pulse the mixture again until slightly powdery. Tip into a bowl then add the jumbo oats, seeds, dried fruit and cereal and stir the mixture really well. Set aside.

Place the agave, peanut butter and honey into a small saucepan and melt together over a medium heat. Pour this over the oat mixture then mix well with a spoon. Leave to cool slightly.

Mix again throughly to make sure all the oats are coated in the peanut butter mixture.

Tip into the tray and spread out evenly pushing the mixture right into the corners of the tray. Lay a sheet of cling film over the top, then press down firmly to squish the mixture flat (I used the back of a wooden spoon to make sure it was really well pressed flat).

Place in the freezer for 1 hour until set.

Remove the top layer of cling film, then tip out onto a board, remove the remaining cling film and cut into bars. I got 36 bars out of mine.

The whole tray works out to 148 syns so you can work out how much each bar would be depending on how many you cut.

To store, layer up the bars between sheets of greaseproof paper and place in a sealed box in the fridge. They can also be kept in the freezer for up to 3 months.