Carrot and Apricot Breakfast Bars - River Cottage

Ingredients

• 400g carrots, peeled and roughly chopped
• 200g unsulphured dried apricots, roughly chopped
• 3 tbsp virgin coconut oil
• Finely grated zest of 1 lemon
• Finely grated zest of 1 orange
• 6 cardamom pods, seeds extracted and roughly crushed
• 150g porridge oats (not jumbo, chunky or traditional oats)
• 100g mixed seeds, such as sunflower, sesame and pumpkin