Ingredients

• knob of butter
• for greasing
• 225g/8oz jumbo rolled oats
• 50g/2oz almonds
• skin on
• 60g/2¼oz mixed seeds
• 60g/2¼oz dried cranberries
• 50g/2oz plain or chocolate rice pops
• 100g/3½oz agave syrup
• 100g/3½oz peanut butter
• 125g/4½oz honey

Directions

• Lightly grease a 33x23cm/13x9in baking tray that is about 3cm/1in deep. Line with cling film.
• Put the oats and almonds in a food processor and blend for 10–20 seconds
• until fairly well broken down (you want some texture
• but it should be slightly powdery). Tip into a large bowl then add the seeds
• cranberries and rice pops and stir really well.
• Heat the agave syrup
• peanut butter and honey in a small saucepan over a medium heat until melted. Stir
• then pour this over the oat mixture and mix well with a spoon
• until cooled slightly. Mix with your hands to make sure all the oats are coated.
• Tip into the tin and spread out evenly. Lay a sheet of cling film over the top
• then press down firmly to squash the mixture flat. Leave in the freezer for 1 hour until set.
• Remove the top layer of cling film
• then tip out onto a board
• remove the remaining cling film and cut into 24 bars.
• To keep
• layer them up between sheets of greaseproof paper and store in a sealed box in the fridge. They can also be kept in the freezer.