- Preheat the oven to 160ºC. Line a 20cm square tin with baking paper.
- Sprinkle the rolled oats and cashews onto two small baking trays and toast for 15 minutes. Remove from the oven and roughly chop the cashews.
- Increase the oven temperature to 180ºC. Combine the oats, cashews, mango, sunflower seeds and chia seeds in a bowl.
- Place the coconut oil, honey, almond butter and vanilla in a small saucepan. Stir over a medium heat until melted and combined (do not allow to boil).
- Pour the liquid ingredients into the oat mixture and mix well to combine. Tip the mixture into the prepared tin and flatten into an even layer.
- Bake for 30 minutes until dark golden on top. Set aside to cool, then place in the fridge to chill and set.
- Remove from the tray and cut into twelve bars. Drizzle with melted chocolate if using and leave to set. Store in a cool place.
Pack into lunchboxes or keep on hand for nutritious, on-the-go snacking.