A delicious and nutritious way to power through your day

Ingredients (makes 20 bars)

¼ cup sesame seeds
½ cup raw unhulled buckwheat
1½ cups rolled oats
¾ cup quinoa flakes
¹⁄³ cup roughly chopped cashews
¼ cup pepitas (pumpkin seeds)
½ cup shredded coconut
2 tablespoons chia seeds
2 tablespoons sunflower seed kernels
3 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cumin
1 teaspoon cumin seeds
2 tablespoons melted virgin coconut oil
2 tablespoons tahini
½ cup rice malt syrup (may substitute Karo syrup)

Additional Information

  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 45m


Preheat the oven to 275°F .

Grease a 8 in x 12 in slice tin and line the base and two long sides with a piece of non-stick baking paper, extending the paper about 1½ in above the sides of the tin to assist with the removal of the cooked slice.

Reserving 1 tablespoon of the sesame seeds for sprinkling over the top, combine the remaining sesame seeds and all of the remaining dry ingredients in a large bowl. Add the coconut oil and tahini and mix well until all the ingredients are coated. Drizzle the rice malt syrup over and mix until well combined. If you use your hands this job will be easier.
Using the back of a large spoon, press the mixture firmly and evenly into the prepared tin. Sprinkle with the reserved sesame seeds and press them into the surface.
Bake for 25–30 minutes or until the top is firm to touch and lightly browned. Leave the slice in the tin and, while still warm, cut into 20 bars. Place the tin on a wire rack to cool completely.



These bars will keep for up to a week in an airtight container.


For more lovin’ from the oven, check out Incredible Bakes by Caroline Griffiths.  Click here

by Josh and Brent

Reader Comments

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Erin Carlson

Thank you – sounds wonderful! I would love to see more recipes like this as I have recently had to switch to a gluten free diet 🙁 Love you guys!