Keep them simple for a speedy everyday snack, or glam them up to giftworthy status with a candied orange and chocolate coating.

• Heat your oven to 180°C. Sprinkle the oats on a baking tray lined with baking parchment and roast for 30 minutes.
• In a saucepan, melt the butter, honey, brown sugar, cinnamon and salt until smooth.
• In a large bowl, mix the roasted oats, coconut and remaining dry ingredients. 
• Pour the butter mixture over the oatmeal mixture and mix well to combine.
• Spread the mixture in a rectangular lipped 20cm x 30cm baking tray lined with a baking paper, using wet hands to press it down and smooth the mixture . Freeze it overnight.
• The next day,take the bars from the baking tray and peel off the baking paper. 
• On a chopping board, with a wet knife, cut into bars of any size you want. Store them in a sealed container in the fridge.
• To decorate them you can either dip them in dark melted chocolate, or garnish with candied oranges after you cut the bars, or both (as shown).
• To make the candied oranges, dissolve the sugar in the water and once melted, boil until the liquid is a thick syrup.
• Turn the heat down low and add the sliced oranges. Cook gently for 30 minutes.
• Strain the oranges and leave them to dry in a colander for 2 hours. 
• After you cut the bars garnish with the oranges  - with or without chocolate.