Apricot and Almond Oat Bars

Preheat the oven to 160°C fan. Grease an 18cm square cake tin with low-calorie cooking spray, then line with greaseproof paper.

Place the spread, honey, and almond essence in a small jug and microwave for 45-60 seconds, until melted.

Place the oats, apricots, ground almonds, and sweetener in a bowl. Add the melted spread and honey, and mix through — until well combined.

Pour into the prepared cake tin and level out with the back of a spoon. If using, sprinkle the flaked almonds on top and press down firmly.

Place in the oven and cook for 25-30 minutes, until golden brown.

Cool completely in the tin, then remove before cutting into 16 squares. These will keep in an airtight tin for 5 days, or they can be wrapped individually and frozen.