• Preheat oven to 180°C /fan 160°C/gas mark 4 and line a 8×8” baking tin with greaseproof paper.
• Sieve the flour, bicarbonate of soda, baking power, cacao powder and cinnamon powder into a bowl.
• Add the oats, pumpkin and sunflower seeds, raisins, cranberries and apricots to the bowl and mix.
• In a separate bowl add the mashed banana, milk and egg, and whisk together until combined.
• In a sieve, drain off the excess liquid from the grated carrot and courgette, then add this to the liquid mixture and mix together.
• Add the wet ingredients to the dry ingredients and combine well.
• Transfer the mixture to the lined tray and spread out evenly.
• Bake on the middle shelf for 20-25 minutes. Test with a skewer (it should come out clean).
• Leave to cool in the tray for 10 minutes before removing and slicing.
• Store in an air tight container, in a cool dry place, for up to 3 days.

Tip:

• Packed with fruit, veg, seeds and oats, these squares provide fibre important for maintaining healthy digestion.