Step 1

In a small saucepan, melt and combine olive oil spread, rice malt syrup and cinnamon.

Step 2

In a large non-stick fry pan, combine oats, seeds and coconut and toast over a low heat for approximately 5-10 minutes.

Step 3

Add dry mix to the oil-syrup-cinnamon mix and mix until combined*.

Step 4

Press into a slice tin lined with baking paper and freeze for approximately 20-minutes until set.

Step 5

Cut into squares. I cut the baking paper, lining the tin, into strips and wrap bars individually.

Step 6

Store in freezer until use.