These Caramelised Apple & Oat Bars are a delicious blend of healthy oats, crunchy nuts and seeds and sweet caramelised apples. Perfect as a snack or a quick breakfast on the go, these bars are packed with fibre, protein and natural sweetness from maple syrup and coconut oil.
Ingredients:
- 80ml (1/3 cup) maple syrup
- 60ml (1/4 cup) melted coconut oil
- 1 large (about 245g) pink lady apple, cored and finely chopped
- 115g (1 1/4 cups) rolled oats
- 15g (3/4 cup) puffed brown rice
- 55g (1/2 cup) quinoa flakes
- 45g (1/3 cup) whole pecans, sliced
- 45g (1/4 cup) pepitas (pumpkin seeds)
- 1 tbsp flax seeds
- 2 tsp ground cinnamon
- 1 1/2 teaspoons ground ginger
- 2 eggs, lightly whisked
Method:
Preheat the oven to 160°C fan. Grease and line a 20cm square cake tin with baking paper, leaving an overhang on all sides for easy removal.
Heat a non-stick frying pan over a medium heat. Add 1 tablespoon of maple syrup and melt 1 tablespoon of coconut oil. Cook the chopped apple, stirring occasionally, for 5-7 minutes or until golden and caramelised. Remove from the heat and leave to cool slightly.
In a large bowl, combine the oats, puffed brown rice, quinoa flakes, chopped pecans, pepitas, linseeds, ground cinnamon and ground ginger. Mix well to combine.
In a separate bowl, whisk together the remaining 1/4 cup maple syrup, 3 tablespoons melted coconut oil and lightly beaten eggs.
Pour the wet mixture into the dry ingredients. Add the caramelised apple and gently fold in until evenly combined and all the dry ingredients are coated.
Pour the mixture into the prepared cake tin. Use a spatula or the back of a spoon to press the mixture firmly and evenly into the pan.
Bake in the preheated oven for 25-30 minutes or until golden brown and firm to the touch. Remove from the oven and leave to cool completely in the tin before cutting into bars or squares.
When cooled, lift the bars out of the tin using the overhanging parchment paper. Cut into bars or squares and serve. These bars can be stored in an airtight container at room temperature for up to 5 days or refrigerated for longer.
