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.
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.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 0g
Dietary fibre 1g
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