Thanks to Tina for this 3.30-itis saviour!
1 cup rolled oats
1/2 cup lupin crumb
1/3 cup sunflower seeds
⅓ cup pumpkin seeds
¼ cup sesame seeds
½ cup dried fruit of choice
2 tbsp chia seeds
⅓ cup coconut flakes or dessicated coconut
¼ cup chopped raw cashews (or nut of your choice)
½ cup rice malt syrup
¼ cup coconut oil
¼ cup boiling water
Preheat oven to 170°C and line a 20cm square tin with baking paper.
Place dry ingredients into a medium bowl.
Melt the rice malt syrup and coconut oil together in microwave.
Pour the liquid mixture onto the dry and mix well.
Add in the boiling water and pinch of salt and stir until the ingredients are evenly combined.
Pour the mixture into the lined tray and smooth out with the back of a spoon.
Bake for 30-35 minutes or until golden brown.
Let it cool on a rack for 10 minutes, before removing it and cutting into 12 bars.
Store in an airtight container. You can even freeze some for later if there are any left!