Makes 9 bars
Ingredients:
1 tsp coconut oil, to grease tin
110g oats (use gluten free if preferred)
100g pitted Medjool dates,
chopped 30g raisins
50g dried cranberries or cherries
30g pistachios or hazelnuts, chopped
30g honey or maple syrup
1 tbsp finely grated orange zest
15g pumpkin seeds
15g sunflower seeds
2 tbsps coconut oil, melted
METHOD:
Preheat oven to 160 ̊C/325 ̊F.
Line the base of a 15x15cm baking tin with baking paper.
Place all of the ingredients in a large bowl and mix well.
The mixture should hold together well. If it’s crumbly, stir in 15g nut butter (or more if required).
Transfer the mixture into the baking tin.
Spread evenly to cover the base, pressing down firmly into the tin.
Bake for 20 minutes, or until golden.
Leave to cool for 5 minutes in the tin, then cut into 9 bars.
Store any leftovers in an airtight container for up to 4 days.
Per bar:
192 calories
8g fat
27g carbs
3g protein