Ingredients
The following ingredients have 8 Servings
- 50 g (1 3/4 cups) wholegrain puffed rice cereal
- 250 g (2 1/2 cups) fine porridge oats
- 80 g (1/2 cup) mixed seeds (I used pumpkin, sunflower and chia)
- 100 g (1 cup) flaked almonds
- 200 g (1 1/2 cups) mixed dried fruit, chopped if large (I used raisins, chopped dates and chopped dried mango)
- 250 g (1 cup) smooth peanut butter
- 155 g (1/2 cup) honey
- 110 g (1/3 cup) brown rice syrup or golden syrup
- 1/4 tsp salt
Instruction
- Line a 25cm square tin with baking parchment.
- Place the puffed rice cereal, oats, seeds, flaked almonds and dried fruit in a large bowl and mix to combine.
- Place the peanut butter, honey, brown rice or golden syrup and salt in a pan. Heat gently while stirring until it is melted and smooth and just starting to bubble.
- Pour the mixture into the oat mix and stir well to combine, there should be no dry patches. This is a little tricky and I found the easiest way to mix it well was to get your hands in there and mix it by hand.
- Tip the mix into the prepared tin and spread level. Use your hands or the base of a glass to really pack it down firmly, you want it to be really packed down or your bars will crumble.
- Place the tin in the fridge for at least a couple of hours then lift the slab out using the baking parchment and use a very sharp serrated knife to cut it into 16 bars. Wrap each bar in clingfilm and store in the fridge.
