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750 ml oats
500 ml coconut flakes
160 ml sunflower seeds
125 ml honey
60 ml peanut butter or almond butter
5 ml vanilla essence
A pinch of salt
100 g white chocolate, melted
125 ml LANCEWOOD® Double Cream Plain Yoghurt
Preheat the oven to 170°C and line a 28 cm x 18 cm x 4 cm high baking tray with baking paper leaving flaps on either side to easily transfer the bars to a cooling rack.
Spread the oats, coconut flakes and sunflower seeds out on a baking sheet. Toast in oven for about 10 minutes or until golden. Leave to cool.
Heat the honey, peanut butter, vanilla essence and salt together. Add to the oats mixture and mix well.
Spoon into the prepared dish and press in firmly. Bake for 15 minutes.
Transfer to a cooling rack and leave to cool completely.
Whisk the melted chocolate and the yoghurt together until smooth.
Spread the bars with the yoghurt topping and store in an airtight container.
*Should you prefer a crunchier granola bar; only spread the yoghurt topping just before serving and store the uncoated bars in an airtight container.
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