I got this recipe from Rachel Allen.  I have added sesame seeds to her recipe but that is the only difference.  Great for kids birthday parties or as Rachel says their lunch box.  These will keep in an airtight container for a week, unless Cully is in the house and then they disappear overnightYou will need:

300g oats
50g pumpkin seeds
50g sunflower seeds
20g sesame seeds
50g desiccated coconut
50g plain flour
200g butter
200g golden syrup
150g soft brown sugar
150g dried apricots, chopped
125g crunchy peanut butter
1tsp vanilla extract

Preheat your oven to 160 degrees Celsius.  Line an 18x28cm baking tray with baking parchment.
Place the oats, seeds, flour and coconut into a large mixing bowl and mix.  Melt the butter, golden syrup, sugar and peanut butter together in a saucepan and add the chopped apricots and vanilla extract.  Pour into the dry ingredients and mix until well combined.  Press the mixture into your lined baking tray and bake in the oven for 20 to 25 minutes or until golden on top and slightly firm.  Allow to cool completely in tin and then remove and cut into whatever size suits.  Store in an airtight container.