Ingredients

• 150g/5½oz peanut butter
• 150g/5½oz honey or agave syrup
• 2 tsp vanilla extract
• 200g/7oz porridge oats
• gluten-free if required
• 50g/1¾oz brown puffed rice or puffed oats
• gluten-free if required
• 75g/2½oz pumpkin seeds
• 125g/4½oz dates
• roughly chopped

Directions

• Grease and line a 30 x 23cm deep tin with baking paper.
• Put the peanut butter
• honey and vanilla extract in a large microwaveable bowl and microwave for 45 seconds. Stir well and heat for another 10 seconds
• until melted and smooth. Stir in the remaining ingredients until everything is fully coated.
• Tip into the prepared tin and press down evenly with wet hands. Refrigerate for at least 2 hours or until solid.
• Slice into 24 bars. Transfer to a sealed container and keep in the fridge for up to 1 week.