1. Preheat oven to 140C.

2. Place the butter, honey and brown sugar in a small saucepan and melt, stirring often, until it forms a light, sticky caramel. Add the dates, rolled oats, poppyseeds, chia seeds, cinnamon and a pinch of salt and stir through until combined.

3. Line a 20 x 25 centimetre baking tray with baking paper and press in the mixture. It's sticky so I use another sheet of baking paper on top to get it more or less even.

4. Bake for 20 minutes or until golden brown. The slice will be soft when removed from the oven but will set as it cools. Cut into squares and store in an airtight container.

Tip: Ovens vary; try cooking at 160 degrees for 25 minutes if you have a cooler oven or try a larger tray so mixture is spread more thinly.