By K.A. Pendergast
Ingredients
• 2cups porridge type oats
• ½ cup pumpkin seeds
• ¼ cup golden linseeds
• 2cups puffed brown rice cereal
• ½ cup whole raw almonds or chopped as you prefer
• ¼ cup chia seeds
• ½ cup dried cranberries
• ½ cup chopped dried apricots
• ¼ cup goji berries
• 3 ½oz (100g) coconut oil or your choice of butter or other option
• 3 ½ oz(100g) light brown sugar
• 5.3oz(150g) runny honey
• ¼ tsp salt 1 tsp cinnamon
• 2.65 oz(75g) optional dark chocolate chopped
Directions for preparation
1. Preheat oven to approx. 350 degrees, use cookie sheet with or without parchment paper and lay out oats, pumpkin seeds and linseeds toast/brown them to your preference approx. 8-10 min.
2. Line a square or round tin with parchment and try to leave at least an inch left over (this is for later).
3. Toss evenly the cooled browned seeds in a large mixing bowl along with the rice cereal, almonds, chia seeds, cranberries, apricots and goji berries.
4. In a pan add together the coconut oil, sugar and honey and heat slowly until the sugar has dissolved and then boil to bubbling for only one minute. Remove and mix in cinnamon and salt then add to the oat mix and stir well until it is all evenly combined. Allow it to cool. Optional mix in chocolate or chocolate chips.
5. Spread evenly in prepared tin and press firmly to pack it tightly. You may use whatever suits you such as a spoon or glass to help this process.
6. Optional: top or drizzle with chocolate combined with 1 tsp of coconut oil to your preference .
7. Chill for approx. one hour.
8. Use extra edge of parchment from tin to lift entire mixture out for cutting squares to your preferred size. A heated knife with a serrated edge will help this process.
9. Wrap individually for easy grab on the go snack. Lasts at room temp for approx. 2 weeks or chilled for up to 4 weeks.
Enjoy!
– Adapted from Domestic Gothess from Pinterest.