Anytime I make these and serve them to friends they ask for the recipe. I’m not sure where I got the original recipe, but, I tweak it every time I make it, depending on what I have in the cupboard. So, feel free to put in extra of one thing and substitute where needed. The end result will always be delicious.
120g Oat flakes
2 Weet-Bix or Vitabrits
60g Pumpkin seeds / Pepitas
90g Nut of choice (Almond, Pistachio, Macadamia, etc), chopped
60g Sunflower seeds
30g Sesame seeds
30g Flax seeds / linseeds
30g Chia seeds
60g Dried cranberries, chopped
1/2 tsp Dried ginger
1/2 tsp Ground cinnamon
90g Agave syrup (or Maple syrup)
90g Hony (or Rice Malt syrup)
Preheat the oven to 180 degrees C. Line a baking tray with baking paper.
In a large mixing bowl combine all of the dried ingredients.
In a small saucepan melt the butter, the syrup and honey. Pour this over the dry ingredients and stir, thoroughly coating the dry ingredients.
Pour mixture into baking tray and flatten using the back of a spoon, or, the palm of your hand.
Bake for 25 minutes, remove from oven and allow to cool in the tray.
Cut into serving sizes and place in refrigerator to set.
Store in an airtight container for up to three weeks.