Ingredients

• 40 g rolled oats
• 40 g sunflower seeds
• 40 g pumpkin seeds
• Handful of black and white sesame seeds
• 3-4 tbsp clear running honey (or no water added honey)

Stove or oven method:

Heat up the pan.

Put the black and white sesame seeds in a non-stick and dry fry (without oil) with a wooden spoon over a medium-low heat until they are fragrant. Set aside.

Put the oats and dry fry for 3 minutes. Turn the oats occasionally to make sure they cook evenly.

Add the sunflower and pumpkin seeds and dry fry for another 2 minutes or until light golden. Take care as the pumpkin seeds may pop a little!

Return the roasted black and white sesame seeds to the pan and dry fry for 30 seconds. Take the pan off the heat. Stir in the honey – it will sizzle at first but keep stirring until the oats and seeds are coated. Allow to cool slightly.

Line a 20 cm x 10 cm baking tin with greaseproof paper.

Spread the mixture evenly on the paper and line another one on top of the mixture.

Use a presser (or chopping board) to apply pressure to the mixture.

Chill for at least 1 hour, or until solid. Turn it out of the tin and peel off the greaseproof paper. If you have problem to peel off the paper, leave it at room temperature for 1 minute and try again. Cut into bars.

Keep it in an air-tight container and store in the fridge.

Tips:

Best consumed within a week. Combination of oats and seeds can be varied to your child’s and your personal preference.

Even if you've never cooked in your life, this recipe is so simple and makes for a wonderfully nutritious breakfast or tea-time snack for everyone in the family.​​