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1
Preheat the oven to 175u00b0C ( 347 F ) for 15 minutes.
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2
Take a large roasting tin about 20 X 30 cm. With the help of some kitchen paper, smear the bottom of the tin all over with baking margaine. Lay & large piece of parchment paper in it, with the sides overhanging the tin. This is necessary & easy, for later, to pull out the baked bars after they have been baking into the oven.
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3
Take a bowl & place the oats, pumpkin seeds, flax seeds, sugar, baking powder & the grinded almonds together. Mix well with a spoon.
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4
Now, add milk, agave syrop & canola oil. Mix it all well trough with a spoon so that the liquid is well spread around the oats, etc. Mix it for a minute or 2.
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5
Spread the mixture evenly with the back of a spoon in 1 layer into the parchment paper into the large tin. You can make a thicker layer too.
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6
Place into the preheated oven & bake for about 25 to 35 minutes until the mixture is baked , the liquids are gone & the top is golden brown in colour. In my case, it took 25 minutes.
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7
Turn the oven off, but leave the tin in the oven, to rest with the door closed for 30 minutes.
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8
Now, take the tin out of the oven. Take the mix out with the help of your parchment paper on 2 sides of the tin. Carefully, lift it of the parchment paper & place on a wire rack to cool off.
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9
When cool, transfer on a chopping board & cut into equal sized bars. It is easier to cut the bars when you oil your cutting knife.
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10
Enjoy as breakfast, brunch or as a snack. Lovely with a good cup of coffee or some good tea.
