- 1½ cups oats
- 1¼ cups rice crispies
- 210g brown rice syrup
- 70g peanut butter
- 1 tsp vanilla extract
- ½ cup mixed seeds (Pumpkin, Sunflower, Sesame, Linseed)
- ¼ cup dried fruit (Cranberries, Apricot, Apple)
- ¼ cup dessicated coconut
- 1 tbsp ground flaxseed
- 2 tbsp chia seeds
- ½ tsp cinnamon
Line a glass baking dish with parchment paper.
Measure 210g brown rice syrup and 70g peanut butter into a small saucepan. Warm over low-med heat, stirring occasionally.
Meanwhile, combine in a mixing bowl:
- 1½ cups oats
- 1¼ cups rice crispies
- ½ cup mixed seeds (Pumpkin, Sunflower, Sesame, Linseed)
- ¼ cup dried fruit (Cranberries, Apricot, Apple)
- ¼ cup dessicated coconut
- 1 tbsp ground flaxseed
- 2 tbsp chia seeds
- ½ tsp cinnamon
When the syrup mixture is softened and slightly bubbling, remove from the heat and stir in 1 tsp vanilla extract.
Pour the peanut butter mixture over the oat mixture. Stir well with a large metal spoon until well combined.
Transfer the mixture to the baking dish. Lightly wet your hands and press down on the mixture to even it out, pressing into the edges.
Place the dish in the freezer, uncovered, and chill for 10 minutes, or until firm.
Lift the mixture onto a chopping board and cut into 12 or 14 bars.