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INGREDIENTS

  • 2 cups traditional rolled oats
  • 3 Gluten free weetbix (can use regular but I try and keep the gluten content down)
  • 1/4 cup finely chopped dried dates
  • 2 tbsp Chia seeds that have been soaked in 3-4 tblsp water in fridge for at least an hour
  • 1 egg white
  • 1/4 cup seeds (sesame, linseed, pumpkin etc. or if nuts are no issue, slivered almonds, cashews)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 heated honey (bananas also work really well)

METHOD

  • Preheat oven to 180°C/160°C fan-forced. Grease a 16cm x 25cm  pan. Line with baking paper generously.
  • Mash weetbix, add oats, dates, seeds, and vanilla. Stir until well combined.
  • Heat honey in pan until it becomes quite runny. Pour into dry ingredients and stir well..
  • Using the back of a spoon, press evenly into pan, continually pressing down well and evenly.
  • Bake for 20-25 minutes or until golden.
  • Cool completely before cutting into small slices or bars.
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