Ingredients:
40g rolled oats
40g sunflower seeds
40g pumpkin seeds
Handful of black and white sesame seeds
3-4 tbsp clear running honey (I used no water added honey)
Methods:
1) Heat up the pan.
2) Put the black and white sesame seeds in a non-stick and dry fry (without oil) with a wooden spoon over a medium-low heat until they are fragrant. Set aside.
3) Put the oats and dry fry for 3 mins. Turn the oats occasionally to make sure they cook evenly.
4) Add the sunflower and pumpkin seeds and dry fry for another 2 minutes or until light golden. Take care – the pumpkin seeds may pop a little!
5) Return the roasted black and white sesame seeds to the pan and dry fry for ½ min.
6) Take the pan off the heat. Stir in the honey – it will sizzle at first but keep stirring until the oats and seeds are coated. Allow to cool slightly.
7) Line a 20cm x 10cm baking tin with greaseproof paper.
8) Spread the mixture evenly on the paper and line another one on top of the mixture.
9) Use a presser (or chopping board) to apply pressure to the mixture.
10) Chill for at least 1 hour, or until solid. Turn it out of the tin and peel off the greaseproof paper. If you have problem to peel off the paper, leave it at room temperature for 1 min and try again. Cut into bars.
11) Keep it in an air-tight container and store in the fridge. Best to be consumed within a week.
Note: The combination of oats and seeds is subject to personal preference.
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