This delicious, fruity treat comes from Meg Gillmer, ‘The Wholesome Athlete’ (@the_wholesome_athlete) and is perfect to throw in your bag for when you need that extra energy throughout the day.

 

The best part? These bars will last up to a week! (Provided you have the strength to resist the deliciousness). If they start getting soft simply throw them back in the oven for a few minutes to get that crunch back.

 

Prep time: 20 mins

Cook time: 30 mins

Makes: 12 bars

 

Ingredients

 

2 cups rolled oats

¼ cup brown rice flour (gluten free or plain flour

also works well)

1 cup dessicated coconut

½ cup raisins

¼ cup apricots, chopped

¼ cup pumpkin seeds

¼ cup almonds, roughly

chopped

1 teaspoon baking powder

Pinch salt flakes

1 teaspoon vanilla extract

2/3 cup rice malt syrup

1/3 cup coconut oil

Method

  1. Pre-heat fan-forced oven to 170°C. Grease slice tin and line with

baking paper

  1. Combine all dry ingredients in a large bowl and mix well
  2. Place vanilla, rice malt syrup and coconut oil in a saucepan. Cook on low

until mixture boils. Remove from heat

  1. Stir wet mixture through dry mixture until combined. Pour mixture

into greased pan and push down firmly until flat

  1. Bake for 25 minutes. Turn oven off and leave bars in heat for a further 5

minutes

  1. Leave to sit in tin for 15 minutes before moving to a cooling rack. Slice and

store in an airtight container