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These yummy treats are compliments of Lucy Waverman.  They are lightly sweet with a nice crunch and perfect for breakfast or an afternoon snack with coffee.  For a fancier treat drizzle with white or dark chocolate.

2 1/2 cups rolled oats
1 1/2 cups crispy rice cereal
1/2 cup unsweetened shredded coconut
1/2 cup roasted seeds, such as sunflower, pumpkin, hemp or a mix
1 tbsp flax seeds
1 tbsp chia seeds
1 tsp cinnamon
1/2 tsp Kosher salt
1/2 cup coconut oil or butter
1/2 cup honey
1 tbsp lime juice (optional)
1 tsp grated lime rind (optional)
1 tsp vanilla
1 1/2 cups chopped white or dark chocolate
1 cup dried cherries or cranberries

Topping (optional)

1/2 cup white or dark chocolate

Method

Butter an eight-inch square cake pan and place a sheet of parchment on the base. Combine oats, crispy rice cereal, coconut, sunflower seeds, pumpkin seeds, flax seeds, chia seeds, cinnamon and salt in a bowl. Set aside

Heat coconut oil, honey, lime juice, lime rind and vanilla together in a pot over medium heat until completely liquid. Remove from heat and stir in chocolate. Let sit for one minute, then stir until everything is incorporated. Pour over oats mixture, stirring until well incorporated. Stir in cherries. Pack into the cake pan and freeze for 45 minutes.

(Optional topping not shown in picture) Heat chocolate for topping in a small, heavy saucepan over low heat, stirring occasionally until chocolate is melted. Cool until thickened. Cut frozen bars using a serrated knife into 12 pieces and drizzle chocolate on to each bar. Leave to set in the refrigerator or freezer.

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