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Servings: 12

Weight Watcher Smart Points: 5

Preparation Time: 10 Minutes

Cooking Time: 35 Minutes

Ready In: 45 Minutes


  • ¼ cup dried apricots, diced
  • 5 tablespoons Organic Brown Rice Syrup
  • 3 tablespoons mini chocolate chips or carob chips (chopped)
  • 1 cup salted cashews, chopped
  • ¼ cup Dried Cranberries
  • ½ cup Crispy Brown Rice Cereal or Quinoa Puffs
  • ½ cup Quinoa Flakes (oatmeal would work here too)
  • 1/3 cup raw pumpkin seeds (pepitas)


  1. Preheat oven to 325 degrees
  2. Line an 8-inch square baking pan with foil and spray well with cooking spray
  3. (Don’t try to go lightly here – I did and they stuck more than I would have liked.)In a large bowl combine cashews, brown rice cereal, quinoa flakes, pumpkin seeds, cranberries, apricots and chocolate chips
  4. Stir until well combined
  5. Add brown rice syrup and stir gently until combined
  6. Transfer mixture to prepared baking dish and spread until even
  7. Coat another piece of foil with cooking spray and place, spray side down, on top of the mixture
  8. Place another pan on top and press down firmly to compress the mixture
  9. Remove pan and top piece of tin foil.Place in a preheated oven and cook until the edges have turned golden – about 24 minutes for a metal pan and 35 minutes for a glass pan
  10. Cool the pan on a wire rack for 10 minutes.Remove from pan and cut into 12 pieces
  11. Allow to cool completely before removing foil and serving.

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