Cranberry & almond on-the-go bars

INGREDIENTS 1 tbsp flaxseed 1 tbsp sunflower seeds 1½ tbsp cornflour 1 cup (90g) rolled oats 1 cup (40g) cornflakes, lightly crushed (see tips) ½ cup (35g) All-Bran, lightly crushed (see tips) ½ cup (40g) desiccated coconut ½ cup sultanas ¹/³ cup dried cranberries ¹/³ cup slivered almonds 1/4 cup pumpkin seeds 2 tbsp black chia seeds 1 tsp ground cinnamon 125g virgin coconut oil 1/4 cup honey 1/4 cup maple-flavoured syrup 100g dark chocolate, melted METHOD

1 Grease a 20cm square cake tin; line the base and sides with baking paper.

2 Process the flaxseed and sunflower seeds, cornflour and ¾ cup oats in a food processor until fine. Combine the oat mixture, remaining oats, cornflakes, All-Bran, coconut, sultanas, cranberries, almonds, pumpkin seeds, chia seeds and cinnamon in a large bowl; mix well.

3 Stir the coconut oil, honey and maple-flavoured syrup in a small saucepan over low heat until smooth; stir this into the oat mixture until combined. Press the mixture firmly into the prepared tin. Cover the tin tightly with foil.

4 Preheat a 7.3L capacity air fryer to 150°C for 3 minutes.

5 Taking care, place the tin in the air fryer basket; cook for 20 minutes. Remove the foil and cook for a further 15 minutes until golden-brown. Remove the tin from the air fryer. Allow the slab to cool in the tin.

6 Once cool, place the tin in the fridge for 2 hours or until the slab is firm. Remove the slab from the tin and cut it into 12 bars. Drizzle the bars with the melted chocolate. Refrigerate for a further 20 minutes or until the chocolate is set.

Tips

• Lightly crush the cornflakes and All-Bran using your hands.

• The bars will keep in an airtight container in the fridge for up to 1 week.