This is a take on Nadia Lim's Apricot, coconut and pumpkin seed Muesli Bars. I always have these in the freezer and always brings to work for a tasty snack.

200g coconut oil
1 cup of honey
1 cup dried cranberries
1 cup of sultanas
1 cup of long thread or desiccated coconut
3.5 cups of rolled oats (fine rolled oats not the jumbo oats)
1/2 cup of pumpkin seeds
1/2 cup of chopped almonds
1/2 tsp salt

Preheat oven to 170 degrees Celsius
Line your Fat daddio quarter sheet pan with baking paper.
In a pot melt the coconut oil and honey together.
In a large bowl mix all other ingredients.
Add the honey and oil mix to the dry ingredients and mix well.
Press the mix into the fat daddio sheet pan.
Bake for 25 minutes or until golden brown.
Remove from oven and let it cool slightly before placing in the fridge to cool and set for 2 hours before cutting into desired sized bars. I usually get 16 large bars out of this tin.
This will keep in the fridge for one week or can be frozen for months.