1⅓ cups quick-cooking (not instant) rolled oats, divided
a pinch each of salt, ground cinnamon, nutmeg and ginger
1 cup of your choice of roughly chopped dried fruit and/or nuts and seeds.
(I used all nuts as dried fruit has more sugar content)
¼ cup cacao nibs
¼ cup canola oil
¼ cup high quality maple syrup
2 tbsp brown rice syrup
- Preheat the oven to 180 degrees Celsius. Line a 8” square baking pan with baking paper, letting a bit of excess paper hang over the sides.
- Grind ⅓ cup of the oats in a food processor until powdery. Add them to a large mixing bowl with the remaining oats, the salt and spices and the cup of your choice of nuts/fruit/seeds.
- In a smaller bowl, whisk together the wet ingredients and then stir them into the dry ingredients.
- Put the mixture in the prepared pan, smoothing the top with a rubber spatula. Bake for ½ hour, or until evenly browned.
- Remove from oven and let cool for about 15 minutes. Remove from tray and place onto to a cutting board (the baking paper will act as a sort-of sling, making this very easy). Cut into individual bars.