Cranberry, oat and seed bars
- 1½ cups rolled oatsoatmeal uncookedX
- ¹/³ cup wholemeal self-raising flour
- ¹/³ cup dried cranberries
- ¼ cup pumpkin seeds
- 1 tablespoon sesame seeds
- 1 egg, lightly beaten
- 2 tablespoons sunflower oil
- ¼ cup honey
1 Preheat oven to 160°C. Line a 20cm-square baking tin with baking paper, allowing paper to hang over two sides of the tin. In a large bowl, combine oats, flour, cranberries, pumpkin seeds, sesame seeds and egg.
2 In a small saucepan, heat oil and honey over low, stirring, until well combined and smooth. Simmer for 1 minute. Add honey mixture to oat mixture. Stir until well combined.
3 Press mixture firmly into the prepared tin and smooth the surface with the back of a spoon. Bake for 18-20 minutes, or until a deep golden colour. Cool completely before cutting into 16 squares.
Nutrition Info (per serve)
Total fat 4g
Saturated fat 0g
Dietary fibre 1g
Make it low FODMAP: Use gluten-free self-raising flour and maple syrup not honey. Check cranberries don’t contain apple juice and stick to 1 bar per serve.
These snack bars will keep in an airtight container for 3-4 days.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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