Banana oat bars (serves 12)

Preheat oven to 160°C fan forced.

Grease a 20 cm (base) square cake pan. Line base and sides with baking paper, extending paper 2 cm above edges of pan on all sides.

Combine the honey and butter in a microwave-safe bowl. Microwave for 1 minute on High/100% until butter has melted. Stir until well combined. Cool for 5 minutes. Add the banana and eggs yolks, mix well.

Add the oats, apricots and trail mix. Mix until well combined. Press into the prepared tin, smooth the surface. Bake for 30 minutes or until light golden around the edges and firm to touch in the centre. Set aside to cool completely in the tin.

Lift onto a board. Cut into 12 equal portions and serve.

TIP: Banana oat bars will keep in an airtight container in the fridge for 1 week. If you have any Indulgences spare, drizzle the oats bars with a little melted dark chocolate.