Because most schools don’t allow nuts, I’ve adapted these delicious bars to be nut free. You can make gluten free by replacing the rolled oats with millet puffs and/or quinoa flakes. These are great for morning or afternoon tea – especially before sport/training, or even a breakfast on the run. And they’re not just for kids!
Ingredients:
1/2 cup coconut oil, extra for greasing.
1/4 -1/3 cup rice malt syrup,
1/4 teaspoon sea salt.
1 tsp pure vanilla essence or vanilla bean powder
1 cup rolled oats
1 cup millet/quinoa or brown rice puffs (or extra cup of oats)
1/2 cup shredded coconut.
1/2 cup sunflower seeds.
1/2 cup pepitas (pumpkin seeds)
1/3 cup sesame seeds.
2 tablespoon chia seeds.
Variations: For an extra energy boost you could replace the vanilla with 1/4 cup of good quality organic protein powder (Vanilla is best) - and/or add ½ a cup of cacao nibs for a chocolate hit.
To make:
Preheat oven to 160°C
Line a medium baking dish with baking paper and generously rub coconut oil on the paper.
Melt coconut oil if required and combine in a large bowl with rice malt syrup and sea salt.
Add the oats, coconut, vanilla, chia and seeds. Combine well. If using cacao nibs and or protein powder add now also.
Spread the mixture into the prepared baking pan and press down firmly – I use a large egg flip /spatula – the better you squash it down, the better it will stick together.
Bake for approximately 20-30 minutes until golden brown around the edges and the middle is semi set. Have a look at it after about 15 minutes, if browning a lot, cover with baking paper.
Remove from oven and cool completely in the baking dish.
Lift from pan by lifting edges of baking paper and transfer to a chopping board. Cut into squares of 3-4cm
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