• 215g cups rolled oats
• 43g wheat flour
• 28g unsalted almonds, roughly chopped
• 21g cup unsweetened coconut
• 2 tablespoons flax seeds
• 113g cup natural almond butter
• 1 cup of freshly squeezed orange juice
• Zest of 1 large orange
• 170g cup honey
• 1/2teaspoon pure vanilla extract
• 1/4 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1 large egg, beaten
• 64g cup golden raisins
Step 1 - Place rack in centre of oven and preheat to 180oC/160oC fan/gas 4. Line an 8in square baking tin with parchment paper or foil. Coat with cooking spray.
Step 2 - Mix the oats, wheat germ, almonds, coconut and flax seeds, and spread across an ungreased baking sheet. Toast in the oven for 11-13 minutes until lightly browned and fragrant, stirring once half-way through. Remove from oven and transfer to a large mixing bowl. Reduce oven temperature to 160oC/140oC fan/gas 3.
Step 3 - In a small saucepan over medium heat, heat the orange juice. Stir occasionally until reduced by around half (roughly 5 minutes). Reduce heat to low. Stir in the almond butter, orange zest, honey, vanilla, ginger, and salt, heating and stirring until smooth. Pour over the oat mixture. Fold until slightly incorporated. Add the beaten egg and continue to mix until the oats are evenly moistened. Fold in the golden raisins.
Step 4 - Press mixture into the prepared pan and bake for 25-30 minutes until fragrant and lightly golden. Leave to cool in the tin for 10 minutes. Using parchment paper, lift from the tin and transfer to a wire rack to cool completely (at least 1 hour.) Slice and serve.