1 cup Black Cat crunchy peanut butter
3 tbsp honey
½ cup coconut oil
1 tsp ground cinnamon
1 cup rolled oats
1 cup Kellogg’s-All Bran Flakes
1 cup desiccated coconut, lightly toasted
½ cup pumpkin seeds
½ cup sunflower seeds
1. Place the peanut butter, honey and coconut oil in a saucepan and gently heat until melted.
2. Stir through remaining ingredients.
3. Pour into a lightly greased pie dish and refrigerate for a couple of hours or until set.
4. Cut into bars.
Tip: Store these in the fridge, or double the batch and freeze for up to two months.
Recipe supplied by Checkers