Lemon and Coconut Oat Bars

Question: when does a flapjack become a granola bar? It is something that I found myself pondering over whilst trying to decide what to call these bars, that probably fall somewhere between the two. I’m very fond of making these sort of bars for pack ups and snacks on the go. They’re reasonably robust and don’t mind being knocked about in bags. The ingredients list is nice and short, and doesn’t require baking, making these bars a quick recipe to whip up. Whilst they’re hardly calorie free, the combination of oats and nut butter means that they’re reasonably satiating and should tide you over any 4pm slump until dinner. For more sweet snacks, why not give my spelt and blueberry scones, chocolate quinoa cake, or banana bread a try?

I’ve chosen cashew butter over peanut or almond as it has the most neutral taste, and so allows other ingredients to shine. For a summery flavour, I’ve combined two of my favourite sweet flavours -lemon and coconut -for the perfect sweet snack. Feel free to play around with other flavours and nut butters, or just stick to a plain peanut butter bar, for an easy and budget friendly snack. It doesn’t really matter what kind of sugar you use here as long as it is in syrup form -this is what binds the mixture together, alongside the nut butter. I’ve used Coconut Merchant’s coconut nectar “honey”, which is delicious.

 

Lemon and Coconut Oat Bar
Yields 9
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 120g / 1/2 cup cashew butter
  2. 150g / 1/2 cup sticky syrup, such as Coconut Merchant's coconut nectar "honey"
  3. 200g / 2 cups rolled oats
  4. 75g / 3/4 cup desiccated coconut
  5. Zest of 1/2 lemon
  6. Pinch sea salt
Instructions
  1. Grease and line a shallow rectangular baking tray.
  2. Pop a bowl over a pan of simmering water. Add the cashew butter and syrup, and whisk together until smooth and combined. Remove from the heat.
  3. Next, add the oats, coconut, lemon zest and salt and stir together.
  4. Tip out onto the tray, and, using a spatula press flat to 1cm deep.
  5. Chill in the fridge for a couple of hours, or in the freezer for 30 minutes. Cut into rectangles ready to serve. If warm, store in an airtight container in the fridge.
Notes
  1. Tip: when measuring or weighing out syrups, nut butters and anything else "sticky", spray the spoon or measuring cups with a little oil.
Enlivening Elle https://enliveningelle.com/

What’s your favourite flavour combination? I’m also tempted to make these with lemon zest and dried blueberries!

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