Spring Breakfast Bars 1. Grease and line baking dish and preheat oven to 175 degrees Celsius. 2. Combine the rolled oats, sunflower seeds, pumpkin seeds, walnuts and wheat germ in a bowl. Toss to combine and then spread onto a baking sheet. Place in oven and toast for 15 minutes, stirring occasionally. 3. While the oat mixture is toasting, combine the coconut oil, maple syrup, coconut sugar, cinnamon, vanilla and salt in a large saucepan over medium heat and stir until the sugar has completely dissolved. 4. When the oat mixture is nice and toasty, remove it from the oven and add it to the maple syrup mixture. Add the dried fruit and stir well to thoroughly combine. 5. Turn mixture out into the prepared baking dish, packing down firmly. Bake at 150 degrees Celsius for 30 minutes and then remove from oven. Allow to cool completely before cutting into bars. 6. Store in an airtight container for up to a week. • 2 cups rolled oats • ¼ cup sunflower seeds • ¼ cup pumpkin seeds • 1 cup walnuts, roughly chopped • ½ cup wheat germ • ½ cup pure maple syrup • 1 tablespoon coconut sugar • 1 tablespoon coconut oil • 2 teaspoons vanilla extract • ½ teaspoon ground cinnamon • Pinch of salt • ½ cup diced dried figs • ½ cup diced dried apples Serves 12 - 16 pindaramagazine.com.au Pindara Magazine 107
Pindara Private Hospital Magazine - Issue Eight
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