Serves 12
Contains Nuts, Gluten Free
What you need
- 2 cups rolled oats (use gluten free for the GF version)
- 1/2 cup almond butter
- 1/3 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsweetened dried cranberries
- 1/4 cup chopped pecans or walnuts
- 2 tablespoons ground flaxseed
- 2 tablespoons shredded coconut
What you need to do
1) Combine the rolled oats, cinnamon, nutmeg, dried cranberries, chopped nuts and ground flaxseed in a large mixing bowl.
2) In a small saucepan over low heat, melt the almond butter and maple syrup together, stirring until smooth. Remove from heat and stir in the vanilla extract.
3) Pour the almond butter mixture over the oat mixture. Stir until everything is evenly coated and slightly sticky.
4) Line an 8×8-inch baking dish with greaseproof paper. Transfer the mixture to the dish and press it down firmly with the back of a spoon or your hands to create an even layer.
5) Sprinkle a light dusting of nutmeg on top for a festive touch. Cover the dish and refrigerate for 1-2 hours or until the mixture is firm and set.
6) Once chilled, lift the greaseproof paper out of the dish and cut into 12 bars. Sprinkle with shredded coconut. Store in an airtight container in the fridge for up to a week.