Preheat the oven to 180°C (160 °fan/ 350°F/ Gas 4) and line a 20cm square baking tin with baking paper.
In a heavy-bottomed pan, melt the butter, sugars, honey, and vanilla extract over low heat, stirring occasionally until well combined.
150 g Unsalted Butter, 60 g Light Brown Sugar, 60 g Demerara Sugar, 80 ml Honey, 1 teaspoon Vanilla Extract
Once the mixture is melted and combined, remove the pan from the heat. Add the porridge oats, seeds, and dried fruit to the pan, and mix thoroughly until all the ingredients are evenly distributed and coated with the butter mixture.
275 g Porridge Oats, 80 g Seeds, 100 g Dried Fruit
Spoon the mixture into the lined baking tin and level the top with a spoon or spatula.
Bake in the oven for 18 minutes or until lightly golden (Keep a close eye on them during the last few minutes to avoid overcooking). Allow to cool completely before cutting into bars.