Crunchy Oats, Almonds & Pumpkin Seeds Bars

1. 1

   Preheat the oven to 175u00b0C ( 347 F ) for 15 minutes.

2. 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.

3. 3

   Take a bowl & place the oats, pumpkin seeds, flax seeds, sugar, baking powder & the grinded almonds together. Mix well with a spoon.

4. 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.

5. 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.

6. 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.

7. 7

   Turn the oven off, but leave the tin in the oven, to rest with the door closed for 30 minutes.

8. 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.

9. 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.

10. 10

    Enjoy as breakfast, brunch or as a snack. Lovely with a good cup of coffee or some good tea.

* Per serving · 4 servings · Values may vary.