1 cup Special K cereal, or other lightly toasted rice and whole wheat cereal flakes
1 cup rolled oats
1 cup dried mixed fruit (choose your own favourites – we chose sultanas, apricots and craisins)
2 tbsp pepitas
2 tbsp sunflower kernels
1 tbsp sesame seeds
1 tbsp chia seeds
2 tbsp wholemeal plain flour or spelt flour
2 tbsp grape seed oil
2 tbsp rice malt syrup
- Preheat oven to 180°C (160°C fan forced). Line the base and sides of a 20cm x 30cm slice pan with baking paper. Combine first five ingredients in a mixing bowl. Make a well in the centre.
- In a bowl, whisk egg and egg white together until frothy. Pour into the well along with grape seed oil and rice malt syrup. Mix until thoroughly combined.
- Spread evenly into prepared pan, pressing down with the back of a spoon. Bake in the oven for 25-30 min or until golden brown. Allow to stand in pan for 10 min before cutting into 14 bars using a sharp serrated knife. Transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.