Semester-Starter Energiser

July 15, 2018

 

Ingredients


• 3/4 cup unsweetened smooth peanut butter
• 1/4 cup golden syrup
• 1/4 cup soft brown sugar
• 1/3 cup coconut oil
• 1 1/2 cup whole wheat rolled oats
• 1/4 cup sunflower seeds
• 1/4 cup shredded coconut
• 1/3 cup dried apricot, chopped into small bits
• 1 tablespoon chia seeds

 

Method


1) Prepare a 2L-sized rectangular container or lunch box, covering the bottom and sides with baking paper to prevent sticking.


2) Lightly toast whole wheat rolled oats in a pan for approximately.


3 minutes, stirring continuously over low heat. No oil is needed. Be careful not to burn them!


3) Remove toasted rolled oats from pan and set aside in a large bowl.


4) Toast sunflower seeds in the same pan over low heat for approximately 1 minute.
5) In the same bowl with the toasted rolled oats, combine toasted sunflower seeds, chopped dried apricot, shredded coconut, and chia seeds. Set aside.


6) In a small pot, add peanut butter, coconut oil, golden syrup, and brown sugar. Heat mixture over medium-low heat till everything is melted and well incorporated. This will take approximately 3 minutes.


7) Remove pot from heat, and pour over dry ingredients prepared earlier and combine mixture with a spoon or spatula.


8) Spread mixture evenly over prepared lined container. Allow the mixture to cool for at least 5 minutes before refrigerating. It will take approximately 3 hours to set, best to let it set overnight!


9) After removing from the refrigerator, slice into desired size and pack them in individual baking paper.


Optional:
Break up the energy bar into smaller pieces and dress it up with Greek yoghurt, honey, and chia seed for an energy-booster dessert!

 

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