Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Dry Ingredients
- 180 g rolled oats
- 70 g sunflower seeds
- 35 g pumpkin seeds
- 20 g chia seeds
- 20 g ground flaxseed (linseed)
- 30 g almond meal
- 80 g dark chocolate chips (70%+)
- 1 tsp ground cinnamon
- ½ tsp fine salt
Wet Ingredients
- 130 g natural peanut butter or almond butter
- 110 g honey or maple syrup
- 45 ml coconut oil, melted
- 2 eggs
- 1 tsp vanilla extract
Method
Prep
Preheat your oven to 170°C (fan-forced). Line a 20x30cm baking tin with baking paper, leaving some overhang on the sides for easy removal.
Toast the rolled oats, sunflower seeds and pumpkin seeds in a dry frying pan over medium heat for 3–4 minutes, stirring often, until lightly golden and fragrant. Remove from heat and allow to cool for 5 minutes.
Mix
In a large mixing bowl, whisk together the peanut butter, honey, melted coconut oil, eggs and vanilla until smooth and well combined.
Add the toasted oats and seeds, chia seeds, ground flaxseed, almond meal, cinnamon and salt. Stir well until everything is evenly coated.
Fold in the dark chocolate chips.
Bake & Cool
Pour the mixture into the prepared tin and press it down firmly and evenly with the back of a spoon or wet hands — the firmer you press, the better it holds together when cut.
Bake for 22–25 minutes, until the top is golden and the edges are set. The centre may look slightly soft — that's fine, it will firm up as it cools.
Allow to cool completely in the tin (at least 30 minutes) before lifting out and slicing into 16 squares. Do not slice while warm or it will crumble.
