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Seedy Cereal Brunch Bars

dairy-free, egg-free, nut-free, sesame-free, soya-free, can be gluten-free, vegetarian and vegan makes 6 large bars
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Prep Time 10 minutes
Cook Time 20 minutes
Course: Appetizer, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 80 g rolled oats
  • 25 g sunflower seeds
  • 25 g pumpkin seeds
  • 50 g dairy-free butter
  • 50 g demerara sugar
  • 50 g golden or maple syrup
  • 1 tsp vanilla essence
  • 10 g freeze-dried berries or 20g dried fruit
  • 15 g dark chocolate to decorate optional

Equipment

  • 2lb loaf tin and baking paper

Method
 

  1. Preheat the oven to 180 degrees Centigrade. Line a 2 lb loaf tin
  2. In a large bowl mix together the oats and sunflower and pumpkin seeds
  3. Melt together the butter, sugar, syrup and vanilla.
  4. Pour the oats, sunflower and pumpkin seeds into the hot syrupy mix and stir well so everything is combined.
  5. Stir in the freeze-dried berries/dried fruits
  6. Press into the lined tin and then bake for 20 minutes until golden around the edges.
  7. Let cool fully before cutting into 6 bars.
  8. If desired, melt the chocolate and drizzle over the top of the bars.
  9. These bars keep well for up to a week and also freeze beautifully.

Notes

Multiply the recipe as necessary to fit the size of the pan you are using but keep the baking time the same