Beach bars

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186
Makes 12-16
50g flaked almonds
50g sesame seeds
2 tbsp chia seeds
2 tbsp flaxseed
200g nuts, we used cashews
200g butter, we used vegan butter
200g maple syrup
2heaped tbsp peanut butter
400g porridge oats
1 tsp ground cinnamon
  1. Preheat the oven to 160˚C/140˚C/gas mark 3. Grease and line an 18 x 25cm tin.  
  2. Mix the seeds and nuts in a roasting tin, then toast in the oven for 5-8 minutes until just fragrant. 
  3. Meanwhile, warm the butter, maple syrup and peanut butter in a saucepan, stirring until butter has melted.  
  4. Add the oats, cinnamon, toasted nuts and seeds, stirring until well coated.  
  5. Scrape the mix into the tin, pressing down lightly into an even layer, then bake for 30 minutes or until lovely and golden in colour.  
  6. Once removed from the oven, use a knife to score the cuts for the bars. Leave to cool completely in the tin.  
  7. Once fully cooled, remove from the tin and slice, using the scored marks as a guide. 

Per serving: 350k cals, 22.5g fat (8.5g saturated), 32.3g carbs (8.7g sugars), 7.5g protein, 4.7g fibre, 0.087g sodium