No-bake Oat & Cranberry Bar

PREP2 HRS 10 MIN
•
COOK  3 MIN

DF

EF

GF

VE

V

Number of servings
2
Ingredients

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)

Methodbased on 16 servings
1

Grease and line a 20 x 20 cm 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 Informationper serving

Energy (kJ)

835 kJ / 199 cals

Protein

3.7 g

Fat

13.4 g

Sat. Fat

8.7 g

Carbs

15.2 g

Sugar

9.7 g

Fiber

3.4 g

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