1/2cupmixed chopped nuts and seedswe have used almonds,cashews,walnuts,pumpkin seeds,sunflower seeds,flax seeds
¼cupdried cranberriescan also add raisins
1tablespoonunsalted buttercan also use ghee
1/3cupjaggery
¼cupbrown sugar
1teaspoonvanilla essence
1tablespoonhoney
Instructions
In a non-stick pan, add quick cooking oats, cornflakes and mixed chopped nuts & seeds (we have used almonds,cashews,walnuts,pumpkin seeds,sunflower seeds,flax seeds). Dry roast on a low-medium flame for about 8-10 minutes.
Add dried cranberries (or raisins) and roast for another 1-2 minutes. Remove in a bowl and set aside.
Heat butter in a pan on medium flame. Add jaggery and brown sugar. Stir and cook till mixture starts to boil.
Reduce the flame and add vanilla essence and mix.
Immediately add roasted oats-nuts mixture. Mix well and remove from flame.
Add honey, mix and spread the mixture in a tin. Press with the back of a spoon.
Once it is slightly cool, cut into bars or squares. Store it in an airtight container.