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PREP 2 HRS 10 MIN · COOK 3 MIN
DF · EF · GF · VE · V
INGREDIENTS
SERVINGS 16

  • 12 cups (150g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
  • 1 cup (90g) desiccated coconut
  • 12 cup (75g) golden raisins
  • 14 cup (35g) dried cranberries
  • 14 cup (30g) pumpkin seeds (pepitas)
  • 14 cup (45g) chia seeds
  • 13 cup (80g) coconut oil melted
  • 14 cup (80g) brown rice syrup (honey or maple syrup)
  • 14 cup (60g) crunchy natural peanut butter (or other nut butter)
METHOD
This method is based on 16 servings
  1. Grease and line a 8 x 8 inch square cake tin with baking paper.  

     

  2. Combine oats, coconut, sultanas, cranberries and seeds in a bowl and mix well.

     

  3. Heat oil, syrup and peanut butter in a small saucepan over low heat until combined.

     

  4. Combine peanut butter mixture and oats and mix well. Spread into prepared tin, press down firmly and evenly and chill for 2 hours or until set.

     

  5. Cut into 16 pieces and serve.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 835
Energy (cals) 199
Protein 3.7g
Fat 13.4g
Sat. Fat 8.7g
Carbs 15.2g
Sugar 9.7g
Fiber 3.4g
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