Sometimes flapjacks are just too sweet, we want something crunchier. These are perfect. Simple to make, naturally gluten free if you use gluten free oats. No need to add nuts – we used pumpkin seeds and sunflower seeds. Of course you can use nuts if you want, but we want Molly to be able to take these to school so it’s a no nut recipe. The key is toasting the oats and coconut first. All pretty quick and easy.
Free From: Gluten, Egg, Dairy, Nuts,
Contains: Sulphates (in the raisins) and Soya (in the Biscoff)
Preheat the oven to 170°C 340°F
Grease a baking sheet for you to use to toast the oats and coconut
Grease a square cake tin and line with greaseproof paper. I grease the paper as well but very lightly. I find it makes it easier to get the granola bars out.
2 cup gluten free oats
½ cup desiccated coconut
1/8 tsp salt
½ cup honey
2 tablespoons of Biscoff (if you can have peanuts you can use peanut butter instead, but bear in mind this means your child can’t take these into a nut free school)
1 cup dried fruit – raisins, dried cherries, apricots
½ cup seeds – pumpkin and sunflower
Spread the oats and coconut onto the baking sheet and toast in the oven for 10 minutes
Melt the honey and Biscoff in a small pot on a low heat, and whisk til smooth
Pop the oats and coconut in a bowl, add in the fruit and seeds. Give it a good mix.
Pour over the melted honey and Biscoff mixture and stir to combine.
Bake for 10 minutes for chewy granola bars, 15 for crunchy.
Cut into square while still warm, I find it best to use a fork to push the granola bars down in the pan to make them a bit more solid.
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