Ingredients
Method
1.Preheat the oven to 180°C. Line a roughly 27cm x 17cm slice tin or similar with baking paper and set aside.
2.Spread oats on a baking tray and toast in the oven for 15 minutes or until lightly golden. Meanwhile, heat the syrup, honey and peanut butter in a saucepan or microwave until liquid. Add the vanilla and mix well.
3.Place toasted oats, all the seeds, coconut, cranberries and chocolate chips (if using) in a bowl. Mix well, add the honey mixture and mix again. Tip into the lined tin and press firmly into place with a wet hand or cover with baking paper and roll with a can from the pantry.
4.Bake for 10-15 minutes until lightly golden. Cool for 5 minutes then, while still in the tin, score into bars with a knife but do not cut all the way through. When cooled, lift out and slice into bars.
**Check label if eating dairy free.
Note
