Pumpkin seed & cinnamon

• Rolled oatsoats / gluten depending on product210 g
• Pumpkin seeds100 g
• Almond buttertree nuts90 g
• Honey65 g
• Unsweetened apple purée90 g
• Cinnamon3 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 pumpkin seeds and almond butter.
3. Combine rolled oats and pumpkin seeds. Stir almond butter, honey and unsweetened apple purée 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 : The apple purée adds moisture already; only add water if the oats stay dry.