These nut-free seed and oat bars are an easy, no waste, school lunch box snack for kids but they are also perfect to satisfy the 3pm work cravings too!
Ingredients
125g Fairy Cooking Margarine, chopped
150g (2/3 cup) firmly packed brown sugar
180g (2 cups) rolled oats
75g (½ cup) self-raising flour
160g (1 cup) pepita seeds
105g (¾ cup) sunflower seeds
1 teaspoon ground cinnamon
2 teaspoons vanilla essence
1 egg, lightly beaten
50g dark chocolate, melted
Method
Preheat oven to 160°C (fan forced). Grease and line a 30cm x 20 cm slice tin with baking paper, leaving a 2cm overhang. Melt the Fairy Cooking Margarine in microwave on high or in a saucepan until fully melted
In a large bowl combine the sugar, oats, flour, seeds and cinnamon. Add the vanilla, egg and melted Fairy Cooking Margarine and combine well. Press the mixture into the tin
Bake for 25 minutes, or until golden brown and firm. Cool completely in the tin. Remove from the tin and drizzle with the melted chocolate and set for 10 minutes in the fridge. Slice into 24 bars to serve
Tips & Hints
These bars will keep for up to 1 week in an airtight container
