INGREDIENTS

• 1.5 cups oats

• 1.5 cups cooked quinoa

• 1 tsp cinnamon

• ½ cup chopped dates

• 2 tblsp sunflower seeds

• ½ cup coconut oil

• ½ tsp salt

• ¾ cup raspberries

• ¾ cup blueberries

• ¾ cup strawberries

• ¾ cup almond milk

• ½ cup raisins

• 1 tblsp flax meal

• 1 tblsp chia seeds

• 1 banana - mashed

 

METHOD

1. Preheat the oven to 190°C

2. First cook the quinoa, a good way to measure is ½ cup raw quinoa with 1.5 cups boiling water, in a pot on the stove, have the heat on low and cook for about 15 minutes, making sure to stir it, so it doesn’t stick to the bottom, this mixture and timing works really well for me as the water has all be absorbed and evaporated by the time the quinoa has cooked, and not left sitting in too much water. Once cook set aside 1.5 cups cooked quinoa for the mixture.

3. While that is cooking you can prepare a shallow tin and line it with greaseproof paper or use non stick spray, unless you have a non stick tin.

4. Add the chopped dates to a mug with a little hot water, just enough for them to soak for 5 minutes, next step is to use a hand blender to blitz the dates into a paste, add in the melted coconut oil, and cinnamon to this paste

5. Chop the fresh fruit and rinse well, then add to a large bowl, add to this the mashed bananas and the rest of the ingredients

6. Mix gently as not to squash the fruit too much

7. Tip out into the prepared tin and gently even out into the pan using a spatula

8. Bake in the oven for 30 minutes until the edges slightly brown

9. Remove from the oven and let cool for about 30 minutes before cutting into squares, store in a box in the fridge and enjoy!