Preheat your oven to 160C and line a 20x20cm baking tin with parchment paper, leaving some overhang for easy removal.

Roughly chop the dried apricots and pitted dates. Place the dates in a small bowl with 2 tablespoons of warm water and mash them with a fork into a thick paste.

In a saucepan over low heat, melt the butter and honey together until fully combined and warm.

In a large mixing bowl, combine the rolled oats, chopped apricots, mashed date paste, and salt.

Pour the warm butter and honey mixture over the dry ingredients. Stir thoroughly until all the oats are well coated and the mixture is sticky.

Transfer the mixture into the prepared baking tin. Press down firmly and evenly using the back of a spoon or a flat glass to ensure the bars hold together and do not crumble.

Bake in the preheated oven for 20 minutes until the edges are lightly golden. Do not overbake to keep them soft and easy to chew.

Remove from the oven and let cool completely in the tin. Once cold, transfer to the fridge for 1 hour to firm up.

Lift the block out using the parchment paper overhang and slice into 10 equal bars using a sharp knife.

Wrap each bar individually in parchment paper or foil. Store in an airtight container in the fridge for up to 2 weeks, and pack them in your jersey pocket for easy access during your ride.