No-bake Oat & Cranberry Bar
PREP2 HRS 10 MIN•COOK 3 MIN
Number of servings
1⁄4 cup (18 3⁄4g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
1⁄8 cup (11 1⁄4g) desiccated coconut
1⁄8 cup (9 1⁄3g) sultanas
1⁄8 cup (4 1⁄3g) dried cranberries
1⁄8 cup (3 3⁄4g) pumpkin seeds (pepitas)
1⁄8 cup (5 2⁄3g) chia seeds
1⁄8 cup (10g) coconut oil melted
1⁄8 cup (10g) rice malt syrup (honey or maple syrup)
1⁄8 cup (7 1⁄2g) crunchy natural peanut butter (or other nut butter)
Grease and line a 20 x 20 cm square cake tin with baking paper.
Combine oats, coconut, sultanas, cranberries and seeds in a bowl and mix well.
Heat oil, syrup and peanut butter in a small saucepan over low heat until combined.
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.
Cut into 16 pieces and serve.
835 kJ / 199 cals
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