Preheat the oven to 150°C fan/170°C/gas 3. Melt the agave syrup and coconut oil together over a medium heat with the dates, then pour into a bowl with the porridge oats, flaked almonds, dried cranberries and ground ginger.

Mix thoroughly until the oats are completely coated in the agave mix, then transfer to a lined 26.5cm x 19cm roasting tin. Pat down well with a large fish slice or the back of a tablespoon, then bake in the oven for 25–30 minutes, until just firm to the touch.

Let the flapjack cool in the tin for 10 minutes, then score out the slices with a sharp knife. Once they’ve had a little more time to cool, finish cutting the flapjack into pieces and serve warm or at room temperature.

Leftovers, once completely cold, will keep well in an airtight container for 3–4 days.