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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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These pistachio, vanilla and cranberry oat bars combine crunchy toasted nuts and seeds with chewy cranberries and a hint of vanilla. Make a batch ahead of time for an easy breakfast or an afternoon pick-me-up.
1 Heat the oven to 160°C/fan 140°C/gas 3. Line a 20cm square baking tin with baking paper.
2 Spread the nuts and seeds over the prepared baking tray. Bake for 6–8 min until they’re just golden.
3 Combine the oats and toasted nuts and seeds in a mixing bowl with the dried cranberries. Make a well in the centre, then add the nut butter, golden syrup, vanilla extract, egg and egg white. Mix together until all the ingredients are well moistened.
4 Using a wet hand, gently press the mixture into the prepared baking tin, then bake for 20–25 min. Cool completely in the tin on a wire rack, then remove from the tin and cut into 16 bars.
Calories 186 cal
Kilojoules 778 kJ
Total fat 10.5 g
Saturated fat 1.2 g
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