Use gluten free oats if you prefer a gluten free option, and add any fruit you like. I chose cranberries but any dried berries are great.
TOTAL COOKING TIME: 40 mins
TOTAL PREP TIME: 10 mins
100g coconut sugar
100ml maple syrup
250g gluten-free rolled oats
2 tbsp desiccated coconut to coat
- Heat the oven to 180 degrees.
- In a saucepan, heat the butter on a low heat, then add the butter and sugar. Stir, then add the maple syrup. When the ingredients are combined and melted, add the oats and cranberries, folding them into the wet mix ingredients.
- In a 20cm non-stick baking tin, pour the ingredients and flatten on top. Sprinkle the coconut over before baking in the oven for 30-minutes or until the top is crispy.
- When baked leave to cool and cut into squares.