2 tsp ground cinnamon
4 tbsp maple syrup
75g/2½oz pumpkin seeds
150g/5½oz brown flaxseeds
50g/1¾oz cocoa nibs
25g/1oz chia seeds
25g/1oz cornflakes (gluten-free)
100g/3½oz organic porridge oats (not instant)
Preheat the oven to 180C/160C Fan/Gas 4, and line the bottom and sides of a 20cm/8in square tin with baking parchment.
Put all the ingredients into a large bowl, add the date mixture and mix until everything is combined.
Push the mixture into your prepared tin and bake in the oven for 30 minutes, until firm and set, and golden on top and darker around the edges. Leave to cool in the tin before cutting into pieces.
Recipe adapted from: Good Food