No baking involved in this recipe- simply blend the first half of the ingredients, fold the cranberries, pecans and pumpkin seeds and refrigerate for 2 hours and you’re good to go.
I road tested these on the bike and stashed them in my top bar bag bag and they were super easy to munch, digest and they taste DELICIOUS.
Make a batch of these and keep them in the fridge in an airtight container for 2-4 weeks although I absolutely guarantee they won’t last that long!
Around 168kcal and 14.7g carbohydrate Per square 👌🏼
Makes 16 squares
100g rolled oats
80g golden flax seeds
150g 100% Nut Butter
100ml maple syrup
50g pumpkin seeds
50g chopped pecans
1- Add oats, flax, nut butter, maple syrup and vanilla to a blender or food mixer and blend for 30-40 second until combined but not smooth.
2- Add mixture to a large mixing bowl and fold in the cranberries, pecans and pumpkin seeds until evenly distributed.
3- line an 8” Square baking tray and press the mixture into the tin.
4- Leave to refrigerate for 2 hours. Freeze for 10 minutes before removing from the tin and cutting into 16 slices.
5- keep refrigerated in an airtight container for 2-3 weeks.
Try not to eat it all at once!