South African oatmeal bars - they’re nutty, just sweet enough, crunchy on the outside and soft in the middle, packed with coconut and spices - such treasures!
- 2 cups rolled oats (gluten-free)
- 1 cup almond flour , or plain flour
- 3/4 cup desiccated coconut
- 1/2 cup coconut sugar , or xylitol
- 1/2 cup sliced almonds
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 cup butter , melted
- 2 tbsp raw honey
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Preheat oven to 170°C (338°F) and grease an oblong or square baking tray. (Use a larger tray for thinner and crunchier and a smaller tray for chunkier and softer in the middle)
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In a large bowl, mix together, oats, flour, coconut, coconut sugar, almonds, cinnamon, nutmeg and baking soda. Stir in melted butter and honey very well until combined and when pressed down, sticking together nicely. (If necessary, add 1 - 2 tbsp extra melted butter)
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Press into baking tray and pack down to form an even layer.
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Bake for 30 mins. They’re done when they’re golden brown and you can really smell the oats cooking, they’ll be soft when you take them out but will crisp up as they cool.
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Cool for 30 minutes in baking tray until only slightly warm, cut into squares with a sharp knife, remove from dish and cool completely on wire rack before devouring with a nice cup of tea or coffee!
If you’re not worried about gluten you can make these with ordinary cake flour or all-purpose flour.
You can add a few handfuls of raisins or diced dried fruit, and swap the almonds for cashews or walnuts if you like.
