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• 1 cup uncontaminated oats - for gluten-free
• 1/2 cup puffed millet (or any puffed grain)
• 3/4 cup peanuts (chopped - and roasted if you wish)
• 1/4 cup macadamias (finely chopped - and roasted if you wish)
• 1/2 cup freeze-dried raspberries (broken slightly - can use dried raspberries)
• 1/4 cup rice malt syrup (adjust for sweetness)
• 1/3 cup peanut butter
• 3 tbs cacao butter (chopped)
• 2 tbs coconut oil
• 1/2 tsp vanilla extract
• Thick raspberry 'Jam' - optional
• 1 1/4 cups frozen raspberries
• 2 tbs rice malt syrup
• 2 tbs cacao butter

1. Line a small brownie tin with baking paper (extending up the sides of the tin)
2. Mix the rolled oats, puffed grains, peanuts, macadamias and freeze-dried raspberries in a bowl
3. In a small non-stick saucepan over a low heat, mix together the rice malt syrup, peanut butter, cacao butter, coconut oil and vanilla extract until completely dissolved and melted.
4. Pour the melted mixture into the grain and nut mixture and stir to combine.
5. Press this mixture into the brownie tin and refrigerate for an hour (minimum).

1. In a small saucepan thaw frozen raspberries over a medium heat, then stir until nearly all the liquid has evaporated.
2. At this stage, add in the rice malt syrup and cook (stirring occassionally) until the mixture has reducedto a thick paste.
3. Turn heat down to low and add in the cacao, allowing to melt into the thick jam.
4. Spread with a knife, back of a spoon or pastry brush, the thick jam paste on top of the granola bars. Refridgerate for another hour before slicing. *I have dotted the jam for photographic purposes, but it is much easier to spread an even jam layer over the top.