Directions

Toast the rolled oats in a dry pan until you can smell them cooking. Add the cinnamon, chopped almonds, purred rice and pumpkin seeds; heat briefly and remove the pan from heat. 

Heat the honey, vanilla, raspberries and salt in a small saucepan and cook for approx. 5 minutes. Add the rolled oats and combine to form a sticky mixture.

Line a sheet pan with parchment paper. Pour in the oat mixture. Place whole almonds on top and smooth down the surface. Place in the fridge to set and leave for 30 minutes or overnight.

To finish, turn the mixture out of the pan and cut into 1 inch-wide bars using a serrated knife.