DIY Bars with Oat Flakes and Sweet Zigolo Flakes

In a large bowl, mix the oat flakes, sweet zigolo flakes, seeds, and a pinch of salt.

Add the freeze-dried raspberry and black currant powder and gently mix.

In a small saucepan over low heat, warm the liquid sweetener and nut butter, stirring continuously until well blended and smooth. Remove from heat.

Pour the liquid mixture over the dry ingredients and mix well with a spoon or spatula until all ingredients are moist and well combined.

Line a square or rectangular baking pan (about 20x20 cm) with parchment paper, leaving longer edges to facilitate removing the bars.

Transfer the mixture to the pan and press it evenly with the back of a spoon or spatula.

If desired, sprinkle grated coconut and cinnamon on the surface. Press lightly to adhere.

Place the pan in the refrigerator for at least 2-3 hours, or preferably overnight, to allow the bars to firm up well.

Once the mixture is well chilled and compact, lift the parchment paper from the edges of the pan and remove the block of bars.

Cut into bars of the desired size with a sharp knife.