1 Preheat the oven to 180 degrees or 160 degrees if using a fan oven.

2 Lightly grease a 20x20cm square baking tin. Cut a large square of parchment paper and line the base and sides, making sure you have a few centimetres of parchment hanging over the sides as it will make the bars easier to remove later.

3 Dice the butter into small cubes and add to a saucepan. Sprinkle in the light brown sugar and add the almond butter. Squeeze in the honey and add the zest and juice of the orange.

4 Place the saucepan over a low to medium heat for about five minutes, and bring to a gentle simmer, stirring regularly, until the butter has melted, the sugar has dissolved, and you have a glossy smooth liquid. Take care to ensure you don't boil the mix too much as it could burn.

5 Remove from the heat and set aside to cool slightly. Roughly chop the dried apricots and add them to a large bowl with the oats, flaked almonds and salt.

6 Pour the almond butter and orange honey mix over the oats and mix well to ensure everything is well coated.

7 Tip the granola bar mix into the prepared tin and press down using the back of a spoon or spatula, packing it into all the corners and creating an even flat layer.

8 Bake in the preheated oven for 30 minutes. Remove the tin from the oven and leave the granola bars to cool completely in the tin. Remove from the tin and place on a chopping board. Cut in half, then cut each half into five rectangular bars. Alternatively, cut into small squares for snacking.