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Cook: 25 minutes | Servings: 16 squares


Bitter lekker, bros en smaaklik. Die roasting vooraf bring baie lekker geur uit.

  • 2 cups old-fashioned oats
  • ¾ cup sunflower seeds
  • ¾ cup chopped almonds
  • ½ cup honey
  • 2 teaspoons coconut oil
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup dried cherries

Preheat oven to 180ºC. Line 8-inch-square baking pan with parchment paper and lightly coat with olive oil cooking spray.
Combine oats, sunflower seeds, and almonds on a oven cookie tray.
Bake 10 minutes or until lightly toasted.
Meanwhile, in a large microwave-safe bowl, microwave the honey for 30 seconds, until runny.
Stir in oil, vanilla, and salt.
Fold oat mixture into honey mixture, then fold in dried cherries.
Pour into prepared pan and firmly press into pan with a spatula or lightly oiled hands.
Bake 15 minutes. Transfer pan to wire rack.
Cool in pan until slightly warm.
Transfer to cutting board; cut into 16 squares.
Store in airtight container at room temperature up to 1 week.

Recipe tested and adjusted by Tanya Smith
Photos: Tanya Smith

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