Blueberry breakfast bars
2 cups traditional rolled oats
250g fruit and nut trail mix
1 punnet Eureka blueberries
½ cup rice malt syrup
2 tbs tahini
1 tsp sesame seeds
1 Preheat oven 160°C fan forced. Grease and line base and sides 20cm (base) square cake pan.
2 Combine oats, fruit and nut mix and blueberries in a large bowl. Stir the rice malt syrup and tahini in a small saucepan over a medium heat until warm. Pour into the blueberry mixture. Mix well. Using slightly wet hands, press mixture firmly into prepared pan. Smooth the surface. Sprinkle over the sesame seeds.
3 Bake for 40 minutes or until top is golden and edges crispy. Set aside to cool completely in the pan. Cut into bars to serve.
Tip: Cut into bars and wrap in baking paper then foil. Store in airtight container for 4-5 days. If the bars soften they can be returned to hot oven for 10 minutes or they are delicious broken into chunks and served with muesli or milk.