Cranberry & walnut

• Rolled oatsoats / gluten depending on product205 g
• Dried cranberriespossible sulfites80 g
• Walnutstree nuts90 g
• Almond buttertree nuts105 g
• Honey55 g

Allergies : for a gluten-free version, use oats labelled gluten-free. Check labels and prevent cross-contact while preparing.

A little for the planet : choose organic, local ingredients whenever you can.

Let’s make it

1. Line a roughly 20 × 20 cm tin with baking paper. The mixture will make 10 bars about 2 cm thick.
2. Preheat the oven to 170 °C. Prepare dried cranberries and walnuts.
3. Combine rolled oats, dried cranberries and walnuts. Stir almond butter and honey together, then fold into the dry ingredients.
4. Press firmly into the tin, about 2 cm thick. Bake for 18–22 minutes, until the centre is set and the edges are lightly golden.
5. Let it cool completely, then cut into 10 bars. Keep in an airtight container in the fridge for up to 5 days.

Tip : Press any exposed cranberries into the mixture so they do not dry out in the oven.