Great for lunch boxes, after school snack or breakfast on the run. If you want to make sure they are gluten free just make sure your rolled oats are certified gluten free.
Ingredients
Makes 12 bars
2 T of melted coconut oil
2/3 cup almond or peanut butter
1/3 cup maple syrup
1 tsp vanilla extract or paste
2 cup rolled oats
1/3 cup almond meal
½ cup Paleo or seed mix
¼ cup shredded coconut (unsweetened)
1 tsp ground cinnamon
¼ tsp Celtic Mineral salt or other rock salt
1 cup dried blueberries
Method
Preheat oven to 170°C and line a baking tin with baking paper across bottom and up over sides. If you have paper hanging over the edge it does make it easier to get the bars out once cooked. I used a 17 x 24 cm rectangle tin.
Put the coconut oil, nut butter, maple syrup, and vanilla in a bowl and mix until smooth. Add in the oats, almond meal, Paleo /seed mix, shredded coconut, blueberries, and salt. With a spatula fold until well combined. Tip out into baking paper covered tin and compact the mixture until evenly flat over the tin and well compacted. This is important to ensure even cooking and that the bars stay together once cooked. Bake in over for about 18 to 20 mins or until the top is golden brown. Set aside and let cool completing before removing from tin. The mixture will seem a bit too soft when you pull it out the oven but will set upon cooling. Once cold cut into 12 bars or if you are like me and need smaller portion sizes, cut into 24 bite size squares… warning these are very tasty and you will want more than one.
Per Serve (approx)
Calories 517
Carbohydrates 27
Fat 47
Protein 7
Sugar 12
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