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In a small saucepan, melt and combine olive oil spread, rice malt syrup and cinnamon.
In a large non-stick fry pan, combine oats, seeds and coconut and toast over a low heat for approximately 5-10 minutes.
Add dry mix to the oil-syrup-cinnamon mix and mix until combined*.
Press into a slice tin lined with baking paper and freeze for approximately 20-minutes until set.
Cut into squares. I cut the baking paper, lining the tin, into strips and wrap bars individually.
Store in freezer until use.