- 3 Cups Oats
- 1/4 Cup Buckwheat groats
- ¼ Cup Quinoa flakes
- 1 tbsp linseeds
- 1 tbsp chia seeds
- ½ Cup Dates, chopped
- 1 Cup Cranberries roughly chopped
- ½ Cup raw honey
- 2/3 Cup Coconut Oil (or butter)
- Pinch sea salt
- 1 tsp ground cinnamon
Place dates and cranberries in a small bowl and pour over boiling water, leave to steep for a few minutes. Drain, reserving the liquid, and heat gently in a saucepan with 2-4 tbsp water until very soft, about 5 minutes. Set aside.
In a separate bowl mix together the oats, buckwheat, seeds, cinnamon and salt. Melt the honey and coconut oil in a small pan over a low heat, then pour onto oat mixture and combine with a wooden spoon until everything is coated.
Line a small square baking tray and press half of the mixture down into it. Spread the cranberry jam on top, and finish with another layer of oats, being sure to press it firmly down with the back of a spatula.
Bake at 180 for 10-15 minutes until golden brown and crisping at the edges. Leave to cool and slice into pieces.