3 cups puffed rice (toasted)
1 cup oats
1 cup mixed nuts
1 cup pepitas
¼ cup sesame seeds
¼ cup linseed
¼ cup chia seeds
¼ cup hemp seeds
½ cup coconut flakes
¼ cup dried cranberries
¼ cup dried ginger
1 cup almond meal
Pinch of salt
1 ¼ cups rice malt syrup
2/3 cup coconut oil
1 tsp vanilla
Combine all dry ingredients in a frying pan and cook over low heat for 8-10 minutes, stirring consistently to avoid burning.
Combine rice malt syrup, coconut oil, and vanilla in a small saucepan and stir over low heat until melted.
Combine with dry ingredients in a large mixing bowl and stir until combined.
Press muesli mixture into a lined baking tray with baking paper (leave extra on the sides so you can lift it out).
Refrigerate overnight (or a good few hours).
Once slice is set, cut into portions and store in the fridge.
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