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
Dairy Free Granola Bars
Great snack to have to hand. 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.
- March 1, 2019
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Ingredients
- 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
Directions
- Step 1
- Spread the oats and coconut onto the baking sheet and toast in the oven for 10 minutes
- Step 2
- Melt the honey and Biscoff in a small pot on a low heat, and whisk til smooth
- Step 3
- Pop the oats and coconut in a bowl, add in the fruit and seeds. Give it a good mix.
- Step 4
- Pour over the melted honey and Biscoff mixture and stir to combine
- Step 5
- Bake for 10 minutes for chewy granola bars, 15 for crunchy
- Step 6
- 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
