Spread almonds out over a baking tray and roast for 10 minutes. This step is optional if you’re pressed for time.

Soak the dates in a small cup of boiling water for 5-10 minutes while you prepare the rest of the ingredients.

Line an 8 or 9 inch pan with baking paper.

In a food processor add the oats, almonds, salt and oat flour. Blend until a flour like consistency is achieved. Dump everything into a large mixing bowl.

Put the coconut oil, maple syrup, almond butter, vanilla extract and dates into the food processor and blend until they form a smooth brown paste.

Pour the liquid mixture over the oat mixture and stir to combine. It should be moist, with no dry bits. If it seems to dry, add water a teaspoon at a time until it’s all slightly moist.

Put ¾ of the mixture into the pan. Spread it out evenly along the base, and pack it down with the back of a spoon. Poke holes all in the dough using a fork and bake in the centre of the oven for 10 minutes.

Remove from the oven and cool for a few minutes before spreading jam evenly over the surface of the baked base.

Crumble the remaining oat mixture over the top of the jam, and bake for a further 15 minutes. The top should be golden.

Allow the bars to cool completely before lifting the slab out the pan with the baking paper and cutting into squares.