Chocolate chip muesli bars with seeds and goji berries

Ingredients

1 cup of rolled oats

1 cup of puffed rice

¼ cup of desiccated coconut

¼ cup of sunflower seeds

¼ cup of pumpkin seeds

¼ cup of goji berries

2 tsp vanilla extract

2 tbsp honey

2 eggs

1-2 tbsp chocolate chips to press down on the top

Method

150 c fan forced or 160c normal oven

Line a 20 x 20 cm cake tin. A really good way to do this is to dampen and crumple up the baking paper, makes it easier to line your tin.

In a small bowl add your eggs, vanilla, honey and goji berries, whisk together. This helps rehydrate the goji berries a little.

I briefly blitzed the sunflower and pumpkin seeds, but you can leave them whole if you wanted. They were still chunky though, not crumbs J

In another bowl add your rolled oats, puffed rice, seeds and coconut.

Pour your egg mix into the oat mix and combine.

Press firmly into your tin and top with optional chocolate chips. Press them down into the mix.

Bake for 20-25 minutes, should be firm to the touch. 

Leave in the tin for 5 minutes then lift out and cut in half and then cut into 12 bars. You can do squares or smaller ones, whatever you want to do. You can have these in the fridge but I think the texture is better left at room temperature.