• 2/3 cup brown rice syrupcan sub for malt syrup, honey or molasses- NOT maple syrup
• 2 T coconut oil
• Sea salt
Instructions
Grease a large baking pan and lay down parchment paper. Set aside.
In a large mixing bowl, combine the rolled oats, steel cut oats, dried apricots, salted roasted pumpkin seeds and cinnamon.
In a saucepan, on low heat combine the brown rice syrup (or alternative) and coconut oil until fully incorporated and just beginning to bubble. Allow liquid to cool very slightly.
Add the wet mixture into the mixing bowl of dry ingredients and mix very well.
Pour the mixture into the baking pan and spread very evenly. Sprinkle the top with sea salt and refrigerate immediately. Allow to cool in the fridge for at least 2 hours (preferably 4-5 hours). Remove from fridge and slice into bite size pieces.
Notes
These bites can be stored in an airtight container for up to 7 days or even sliced into bars for a more substantial snack and frozen for up to 4 months!