I make a batch of these on the weekend and I’m sorted for brekky-on-the-go during a busy deadline week! My recipe was also published in the September issue of Women’s Health magazine (below).

What You Need

1 tsp coconut oil, for greasing tray 2½ cups rolled oats ¼ cup raw cacao nibs 100g pistachios, shelled and chopped 50g almonds, chopped 50g pumpkin seeds 50g goji berries ¼ cup coconut flour ½ cup coconut flakes 1½ cups almond milk (or coconut milk), divided 5 medjool dates, pitted and chopped 2 ripe bananas

Method
1/ Preheat oven to 120 °C and g rease a large ovenproof deep-dish tray. 2/ Place the oats, cacao nibs, pistachios, almonds, pumpkin seeds, goji berries, coconut flour and flakes into a large bowl. Mix to combine and form a well in the centre. 3/ Place 1 cup almond milk in a small saucepan over medium-high heat. Add in the dates and stir occasionally until the milk is bubbling and the dates start to break down, forming a syrup. Pour into the oat mixture and stir to combine. 4/ Mash the ripe bananas and, using a hand blender, blend in the remaining half cup of milk to form a thick liquid. Mix this into the oat mixture until everything is evenly covered. 5/ Press the mixture into the dish and bake for one hour, then turn the temperature up to 150 °C and bake for a further 20 minutes or until the edges are nice and golden, but the mixture is still chewy. Remove and allow to cool slightly before slicing into 12 bars.

[Author: Amy] [Category: baking, dairy-free, food, gluten-free, health, recipe]