Canadian Oat and Maple Snack Squares

Shopping list

• 200 g rolled oats

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• 100 ml maple syrup

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• 80 g smooth almond butter — or sunflower seed butter for nut-free

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• 2 tbsp coconut oil — melted

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• 50 g dried cranberries

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• 30 g sunflower seeds

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• 0.5 tsp ground cinnamon

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• 1 tsp vanilla extract

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Step by step

1. 1

   Line a 20 cm square baking tin with baking parchment.

2. 2

   In a large bowl, stir together the rolled oats, dried cranberries, sunflower seeds and cinnamon.

3. 3

   In a small saucepan over low heat, gently warm the maple syrup, almond butter and melted coconut oil, stirring until smooth and combined.

4. 4

   Remove from the heat and stir in the vanilla extract.

5. 5

   Pour the wet mixture over the oat mixture and stir thoroughly until every oat is coated.

6. 6

   Tip the mixture into the prepared tin and press down firmly with the back of a spoon or your hands to create an even, compact layer.

7. 7

   Chill in the fridge for at least 2 hours, or until firm.

8. 8

   Lift out using the parchment and cut into 12 squares.

9. 9

   Store in an airtight container in the fridge for up to 5 days.