On a baking tray mix together:
- 2 cups of rolled oats
- 1 cup of sunflower seeds
- 1 cup of pumpkin seeds
- 1 cup of sesame seeds
Toast in an oven at 180deg C for 5 mins. I substituted half of the pumpkin seeds for some linseed. When done add 1 cup of dried fruit. I did half dried cranberries, half sultanas.
In a small pot, melt together:
- 120g butter
- 6 T Golden syrup or honey
- 8 T Raw sugar
- 1/3 C peanut butter or condensed milk
Stir as it heats and simmer for 5 mins on a low heat.
Add the hot caramel to the toasted seed mix. Work fast as it moulds quickly. Transfer the mixture into a lined Swiss roll tin or baking tray and press flat.
Let cool in the refrigerator for 3-4 hours. When cool, cut into bars. Store in an airtight container till all gone!! Haha.
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| I couldn't believe how much it made! |
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7 comments:
I note Annabel toasts her oats and nuts etc for 15 mins, but you state you only toasted yours for 5 mins?
I make this all of the time, thank you for the recipe!
Sometimes I add nuts (almonds, cashews, pistachios) and ricies!
Did you use Golden Syrup or honey?
I used honey š
Great recipe I toast all the dry ingredients on a tray 180c around 7 minutes during this time simmer butter sugar honey and peanut butter for around 7- 10 minutes. Pour the mixture into the bowl of dry ingredients mix well, press into a large slice tray I like mine thin, then leave in the oven for a few minutes cool on bench then into the fridge. I use apricot and date Oats also slice before refrigeration.
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