1 cup rolled oats
1 cup desicated coconut
1/3 cup wheatgerm
1/4 cup sesame seeds
1/2 sunflower kernels
1/2 pumpkin seeds
1 cup dried cranberries
1/4 cup flax seeds
1/2 cup honey
1/8 cup brown sugar
Grease and line a square tin with baking paper.
Cook oats, coconut, wheatgerm, sesame, sunflower and pumpkin seeds over a low heat in a fry pan. Stir occasionally for 8 mins but don't let it burn!
When light brown, transfer this mix to a metal bowl.
Stir in the cranberries and flax seeds.
Cook butter, honey and sugar in a saucepan and stir until the sugar has dissolved. Bring to the boil then reduce the heat to a simmer. Let the mixture simmer without stirring for 5 mins. Add the wet mix to the dry.
Stir until combined and then spoon into your tin. Press down on the mix firmly and pop in the fridge until set. Chop up into slices and store in a tinfoil-lined container.
Munch at your desire.