Put 4 tbsp of cashew nut butter (available from health stores) and 3 tbsp of honey into a saucepan and heat gently until melted. Add 175g of oats, 50g of sultanas and 1 tbsp of wholemeal flour. Stir until thoroughly mixed with a crumb-like consistency.
Pour the mixture into a cake tin and press in with the back of a spoon.
Bake in a preheated oven at 190°C for 15 minutes.
Allow to completely cool before removing from the tin and then cut into eight individual bars.
These can be stored in an airtight container for up to two weeks.