Cranberry Oatmeal Bars

Ingredients

• 100 g almonds
• 80 g hazelnuts
• 60 g cashews (4 tbsp)
• 80 g dried cranberries (sweetened with fruit juice)
• 200 g whole rolled oats
• 25 g Sesame seeds (2 tbsp)
• 45 g sunflower seeds (3 tbsp)
• 2 egg whites
• 1 pinch salt
• 125 g liquid butter
• 120 g liquid honey

Instructions

1. 1.

   Coarsely chop all nuts and toast them in a hot, dry pan over medium heat for 3 minutes. Set aside to cool. Roughly chop the cranberries.

2. 2.

   Combine nuts, cranberries, oats, sesame seeds, and sunflower seeds in a bowl. Whisk egg whites with a pinch of salt until stiff peaks form. Add butter and honey to the oat mixture and stir well. Fold in the beaten egg whites.

3. 3.

   Line a baking sheet (about 20 x 30 cm) with parchment paper. Spread the mixture onto the sheet into a rectangular slab (approximately 20 x 28 cm) and press firmly. Bake the oatmeal slab in a preheated oven at 170 °C (fan‑forced) for 15–20 minutes, ensuring the top does not darken too much. Remove, cool, and cut into rectangular bars with a sharp knife.