Honey and peanut butter booster bars

This is a 'Hugh Fearnley-Whittingstall at River Cottage' receipe.  It's a great snack bar.  However, it can't go in packed lunch boxes as it has nuts, but it's super for an after-school snack and as a pick-them-up at the weekend. 

If you don't have any oranges and lemons, it's ok to use a tablespoon of mixed peel.  Same with the dried fruit and mixed seeds, I finished as many bits and pieces as I could find.  A great larder clearer-outer!  Same with the peanut butter, it doesn't matter if it's smooth.
 
Ingredients
125g mild olive oil or unsalted butter
150g brown sugar
125g no-sugar-added crunchy peanut butter
75g honey, plus a little more to finish
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
200g porridge oats (if jumbo, blend a bit to break down)
150g dried fruit, such as raisins, chopped apricots and prunes or dates
150g mixed seeds, such as pumpkin, sunflower, poppy, linseed, hemp and sesame

Grease and line a baking tin, about 20cm square. Put the oil, sugar, peanut butter, honey and grated citrus zests in a deep saucepan over a very low heat.  Leave until melted, stirring from time to time.

Stir the oats, dried fruit and three-quarters of the seeds into the oil mixture until thoroughly combined.  Spread the mixture out evenly in the baking tin, pressing down and smoothing the top as you go.

Scatter the remaining seeds over the surface and trickle with a little more honey.  Place in an oven preheated to 160°C/Gas Mark 3 and bake for about 30 minutes, until golden in the centre and golden brown at the edges.

Leave to cool completely in the tin, cut into 16 squares.  These bars will keep for 5-7 days in an airtight tin.

Variation: Banana booster bars
Replace the peanut butter with 1 medium ripe banana (about 175g), mashed.  Stir it in after all the other ingredients have been combined.