Twice baked oats and activated buckwheat groats make for a supercrunchy granola bar. The cranberries add a lovely tang to round out the sweetness.

4 c rolled oats
1 c activated buckwheat
100g coconut oil, melted
2/3 c honey
1/3 c apple juice
1/4 c treacle or molasses
1/2 c cranberries
1 c puffed rice

Preheat oven to 180C. Line a baking tray with baking paper. Line a 30cm x 20cm brownie/swiss roll tin with baking paper.
Mix oats, buckwheat and oil in a bowl until evenly coated. Lay out on the baking tray and toast for 15 min in the oven, stirring once to prevent burning around the edges. Tip onto a plate and leave to cool. Reduce oven to 170C.
In a small bowl melt the honey, juice and treacle until just warm.
Put the oats, buckwheat, cranberries and rice puffs in a bowl and pour over honey mixture. Stir to combine.
Transfer mixture to your brownie tin, smooth evenly and press down tightly. Bake for 20-25 min until golden.
Leave to cool in the tin for about 15 min then but into bars. Leave to cool and harden completely then store in an airtight container.