Ingredients (for 14 servings)
- Porridge Oats (225g)
- Pumpkin Seeds (70g)
- Golden Linseeds (40g)
- Almonds (75g)
- Chia Seeds (40g)
- Dried Cranberries (70g)
- Dried Apricots (Chopped) (85g)
- Goji Berries (30g)
- Coconut Oil (100g)
- Honey (Runny) (150g)
- Sea Salt (¼ Tbsp)
- Ground Cinnamon (1 Tsp)
- Chopped Chocolate (Optional) (75g)Instructions
- Set Oven to 180C
- Spread oats, pumpkin seeds and golden linseeds out in a baking tray and toast them in oven for 8-10mins until it starts to turn golden and fragrant
- Remove from oven and allow to cool
- Line a square or rectangle baking tin with baking paper, leaving some overhanging on either side
- Pour the oats mixture into a large bowl and add remaining ingredients; mix all together
- Place coconut oil and honey in a small pot and bring to boil
- Remove from heat and stir in ground cinnamon and salt
- Pour over the oat mixture, stir until everthing is combined
- Allow to cool for furter 10mins until lukewarm
- Stir in chocolate chunks if desired
- Pour the mixture into baking tin and spread out evenly
- Use bottom of glass cup to flatten, ensuring thoroughly tight and packed
- Place tin in fridge in the colder section and leave for 60 – 90 mins
- Remove from fridge and lift out of tin with overhanging baking paper – place on cutting board
- With sharp kinife, cut and divide into 12 individual pieces; placing each piece in cling film
- Once divided, consume immediately or put back in the fridge for up to 3 months
Nutrition Content (Per Serving)
Carb: 46g, Pro: 8g, Fat: 15g, Cal:288
