|Prep Time||20 mins|
|Total Time||60 mins|
|Serves||Makes 20 small bars or 12 large|
1 cup (150g) almonds, chopped
½ cup (25g) coconut flakes
⅓ cup (50g) sunflower seeds
⅓ cup (50g) pepitas
3 tbsp (45g) chia seeds
⅓ cup (50g) dried apricots, chopped
¼ cup (35g) cranberries, chopped
½ cup (150g) rice malt syrup
In a large frying pan, over a medium heat, separately roast the oats, almonds, sunflower seeds, pepitas and coconut flakes.
Transfer to a large bowl with the chia seeds and dried fruit.
Pour the rice syrup into the pan to heat gently. Return the nut and seed mix to the pan and stir through thoroughly.
Press the mixture into a flat baking sheet (30 x 20 cm) and refrigerate for 30 minutes or until cool.
Cut into squares and store in an airtight container.