We store ours in the freezer to keep them fresh and more nutritious, ensuring the oats, nuts and seeds donʼt go rancid.
150 g (1/2 cup) unprocessed honey
150 g tahini
70 g butter
200 g (1 1/2 cups) gluten-free rolled oats
80 g (1/2 cup) sunfl ower seeds
80 g (1/2 cup) flaxseeds
60 g (1/3 cup) almonds
80 g (1/2 cup) pumpkin seeds
80 g (1/2 cup) sesame seeds
60 g (1/2 cup) chia seeds
Line a 30 cm x 15 cm baking tray with baking paper.
Melt the honey, tahini and butter in a small saucepan over a low heat, stirring until combined.
Place the oats, sunflower seeds, flaxseeds, almonds and pumpkin seeds in a blender and pulse until combined but still slightly chunky.
Pour into a bowl and add the sesame seeds and chia. Pour in the hot tahini mixture and massage everything together with your hands until combined.
Press the mixture firmly and evenly into the lined tray – it should be about 1 cm thick. Use the back of a wet spoon to smooth the top. Place in the freezer until set (around 2 hours).
Once set, cut into about 6 cm x 3 cm slices and store in an airtight container in the freezer. They will keep for at least 6 months.
This is an edited recipe extract from Grown & Gathered.