Chocolate Dipped Granola Cookies

Preheat the oven to 180C/Gas 4 and line a large baking tray with baking paper.

Mix the oats, pumpkin seeds, mixed nuts, dried fruit, cinnamon, chia seeds and a pinch of salt in a medium sized bowl

In a separate large mixing bowl, stir the peanut butter, banana and honey together until smooth.

Add the dry ingredients to the wet and mix until everything is well combined.

Using damp hands to prevent sticking, divide the mixture into nine equal portions. Shape each portion into a cookie about 1cm thick, pressing the mixture firmly together as you place it on the tray. Make sure to shape them how you want them to look as they wont change shape in the oven.

Bake for 14–16 minutes, or until lightly golden around the edges. Then leave to cool completely on the tray.

If adding the chocolate coating, melt the chocolate in a microwave safe bowl either in short 10- second bursts in the microwave or by using a bain-marie. Then pour the melted chocolate into a small bowl or mug wide enough to dip the cookies into. Dip one quarter of each cookie into the chocolate, then return it to the baking paper.

Sprinkle with a little sea salt and leave the chocolate to set. Once the chocolate has set, store in an airtight container for up to a week.