Preheat oven to 160C degrees. In a large fry pan, over a medium heat seperately dry roast the rolled oats and coconut flakes. Transfer to a large bowl.
Roughly chop pistachios and add to the bowl with pumpkin seeds, puffed rice, cranberries and blueberries. In a small sauce pan gently heat the rice syrup and coconut oil together. Pour into the dry mixture and stir to combine well.
Line a baking tray with grease proof paper and press mixture into the tray. Place in oven for 20 minutes. Remove from oven, set aside to cool. Cut into desired shapes. Perfect as a snack and childrens lunch boxes. Store in the fridge.
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