Preheat the oven to 160C/325F/Gas Mark 3.
Line an 18 x 28cm Swiss roll tin with non-stick baking parchment, leaving a little of the paper hanging over the edges to help lift them out later.
Mix the Hamlyns oats, seeds and flour in a large bowl. Melt the butter and golden syrup in a large saucepan. Stir in the sugar, chopped apricots, dates and vanilla essence give a good stir to coat everything with the butter and syrup. Add the oats, flour and seeds and mix together with a wooden spoon until the mix looks thoroughly sticky. Spoon the mix into the prepared tin and press down firmly with a wooden spoon (or potato masher). Bake for about 20 – 25 minutes or until the mixture is golden brown and just firm. Remove from the oven to a wire rack and leave to cool in the tin (it will continue to firm up).
When almost cold, mark into 12 bars (you can cut them to any size you like really). Lift out of the tin using the paper to help. Break into bars and store in an air-tight container for up to one week.
TIP: Make these in a smaller but deeper tin and cook for about 5 minutes longer for thicker bars. Try adding other dried fruit, cranberries or blueberries, and chopped nuts (check for allergies) for a change.