Chewy granola bars

Preparation: 15 minutes | Cooking: 5 minutes | Makes 12 slices | Suitable from 12 months | Not suitable for freezing

In a large, heavy bottomed sauce pan, spread the oats, sesame seeds and almonds and dry toast them for a few minutes until starting to turn golden. Set aside to cool
Line a 26cm/10in square tin with baking parchment, leaving some overhanging on either side
Tip the cooled oats and seeds into a processor and pulse until broken up
In a large bowl tip the pulsed oat mix along with the puffed rice cereal, dried fruit, and cinnamon. Mix everything together
Place the coconut oil or butter, dates, maple syrup and juice, and heat gently for a few minutes until the oil or butter has melted and the dates have softened. Remove from the heat and mash the dates with a fork then pour over the oat mixture, stir until everything is well combined. Allow to cool for a few minutes, then stir through the chopped chocolate if using
Tip the mixture into the prepared tin, spread it out into an even layer then pack it down very firmly; use the base of a glass to help you to press it down. Place the tin in the fridge to chill for about an hour until completely cold.
Use the overhanging parchment to lift the slab out of the tin then cut it into twelve slices using a very sharp serrated knife Wrap each bar individually in baking paper and store in the fridge for a couple of weeks