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  • 2 cups rolled oats
  • 1 cup almonds roughly chopped (or slivered almonds)
  • ½ cup pumpkin seeds
  • 3 tbsp sesame seeds
  • ½ cup dried blueberries or cranberries roughly chopped
  • ½ cup dates
  • ½ cup honey
  • ¼ tsp salt


  • Preheat oven to 180 C. Line a 12 inch baking tray with parchment or aluminium foil.
  • Add dates to a bowl and pour over ⅓ cup of boiling water. Let stand for 10 minutes until softened. Blend to a smooth purée with the water and set aside.
  • Toss oats, almonds and seeds on a baking tray and bake in the oven for 12 - 15 mins, stirring occasionally until nicely toasted and browned. Add to a large bowl.
  • Reduce the temperature to 150 C.
  • Add dried blueberries and salt to the toasted oats, almonds and seeds. Toss to combine. Pour over the date purée and honey and stir well until fully incorporated.
  • Tip into the lined baking tray and press down firmly with your fingers. You want to pack them down tightly so they don’t fall apart whilst slicing.
  • Bake for 20-25 minutes until golden-brown. Cool for at least 2 hours before slicing.


Keeps well in an airtight container for up to a week.