Seed, nut and cranberry bars

Ideal for on-the-go mornings or a mid-morning snack. Filled will seed and nut goodness and bites of chewy cranberry, these bars are a great way to start the day.

Serves 6


Dry ingredients
  • 1 cup sunflower seeds
  • 1 cup sesame seeds
  • ½ cup pumpkin seeds
  • ½ cup desiccated coconut
  • ½ cup dried cranberries or chopped apricots
  • 1½ cups oats
Wet ingredients
  • 100g butter (or coconut oil)
  • ⅓ cup honey
  • ¼ cup almond butter


1. Preheat oven to 180°C fan bake.

2. Combine dry ingredients together in a bowl. In a small pot, melt together butter, honey and almond butter. Add wet mixture to dry ingredients in bowl and mix well.

3. Line a medium-sized baking tin and spread out the mixture evenly, approximately 3cm thick. Bake in the oven for 15 minutes until golden. Remove from the oven and slice into rectangular bars while still hot. Leave to cool, then store in an airtight container.

Rob’s Kitchen by Sophia Cameron (Little Rob Press, $49.99).

Simple recipes to get your mornings off to a healthy start, from a cookbook completed as a legacy for a mother who loved nothing better than providing nourishing food for family and friends. Sophia Cameron has finished the book her mother started. Robyn, who died from breast cancer, spent years travelling the world, learning about different cuisines – cooking with Italian grandmothers and taking chefs’ courses in France. She perfected the art of creating simple, elegant meals for friends and family, and more than 60 of them are shared in Rob’s Kitchen. Proceeds from the book will go towards supporting women with metastatic breast cancer through the charity Sweet Louise.

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