What are your January breakfasts looking like? I found myself having strong coffee and chocolate reindeer for breakfast in between Christmas and New Year and it felt perfectly acceptable. Time to be a bit oatier, I feel. And for anyone who has had a cold that never completely goes away, honey and lemon is just what the doctor ordered. With thanks to Ella Mills for this recipe from her book Deliciously Ella with Friends. Ella launched her book at Chorleywood Bookshop this time last year. Happy New Year to all and may we all enjoy a medjool date or two to stay healthy and strong.

Ella writes: These are easy to carry around, full of flavour and simple to make. They also freeze very well, so you can make a big batch and they’ll last you a long time. If you like a sweet snack in the afternoon, too, take an extra bar with you to enjoy later in the day.

Makes 8

NUT-FREE

1 tablespoon coconut oil

3 tablespoons runny honey

juice and finely grated zest of 1 unwaxed lemon

1 tablespoon tahini

70g pumpkin seeds

6 medjool dates, pitted

110g oats

2 tablespoons chia seeds

pinch of salt

Melt the coconut oil, honey, lemon juice and tahini together in a pan over a gentle heat.

Put the pumpkin seeds into a food processor and pulse a few times until they are roughly chopped. Tip into a large mixing bowl. Put the dates in the food processor and blend until a sticky paste forms. Add this to the pumpkin seeds with all the other ingredients, including the contents of the pan (and not forgetting the lemon zest). Mix thoroughly until everything is evenly coated.

Line a baking tray or large lunch box with baking parchment, spoon in the mixture and press it down evenly.

Place in the fridge for about 2 hours to set. Cut into squares or slices before serving.