Yoghurt, dried fruit and nut bars

15 min prep time

15 min cook time

20g NUTS PER SERVE

Ingredients

Place the almonds and pepitas onto an oven tray and bake at 180°C for 10-12 minutes or until the almonds are golden. Allow to cool.
Meanwhile, combine the peanut butter and honey in a small saucepan and stir over a medium heat for 2-3 minutes until smooth. Cool slightly.
Combine in a mixing bowl the oats, coconut, yoghurt powder, quinoa flakes, apricots, cranberries and cocoa, then toss through the almonds and pepitas. Stir though the warmed peanut butter and honey and mix thoroughly.
Press the mixture into a lined 18 x 28cm slice pan and refrigerate until firm.
Remove from the pan and cut into 24 bars. Drizzle with white chocolate, if desired.

This recipe makes 24 bars. Store in the fridge in an airtight container.

Recipe courtesy of JC’s: https://www.jcsqualityfoods.com.au/

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