Back on the cereal for breakfast? Here’s a healthier, tastier, homemade alternative that doubles up as chewy lightly crunchy snack!
Did you catch my post on real foods yesterday? Checking out those labels makes all the difference. Cereals and cereal bars can be massive offenders when it comes to unnecessarily added ingredients, whole or artificial!
I tend not to buy either as, especially when it comes to granola and granola like bars; they’re just so incredibly easy to make. This is no cereal bar, don’t be fooled. It’s thinner, not as crunchy and falls somewhere between granola and a solid bar. It breaks apart quite easily into bite size chunks.
A delicious snack to anytime of the day…straight up with a piping hot cup of your favourite tea..man has it gotten chilly out there. No amount of layers makes a difference and my appetite has gone through the roof. Clearly it’s my body telling me I need even more fuel (a.k.a food) to keep warm!
It also makes for a yummy breakfast, cold or warm milk, super ripe banana or fruit of choice; though the combination of coconut, pecans and oats is one not to be missed out on.
I was tempted to drizzle it with dark chocolate but held back…I’d imagine it would be glorious but I wanted to keep this one more of an everyday “bark”. Little chocolate chunks even…I’m going through a chocoholic week. If anyone’s in the same boat hold out, I have that chocolate fudge cake coming your way tomorrow!
What’s your favourite granola/cereal bar combination?
Coconut Pecan Granola Bark
Prep Time: 5 minutes
Cook Time: 30- 35 minutes
Keywords: bake breakfast dessert snack gluten-free soy-free vegan vegetarian coconut coconut oil oats pecan nuts
Ingredients (15 – 20 bites)
- 150g (1.5 cups) gluten free jumbo oats
- 40g (1/3 cup) coconut sugar
- 70g (1/2 cup) toasted roughly chopped pecans
- 2 tbsp (21g) melted coconut oil
- 3 tbsp (30g) brown rice syrup
- 2 tbsp ground flax seed + 6 tbsp water
- 40g (1/2 cup) shredded coconut lightly toasted
- 1/2 tsp vanilla extract
- Pinch of cinnamon
Preheat oven to 150C (300F).
Mix together flax and water and set to one side for 5 minutes.
Mix together oats, coconut, nuts and cinnamon.
Mix together brown rice syrup, melted coconut oil, vanilla and flax egg mixture.
Add wet to dry and stir well to even coats the dry ingredients.
Press in an 8 inch square non stick baking tray lined with baking parchment. Use a pastry roller if desired to ensure it’s evenly distributed.
Bake in the oven for 20 minutes. Turn tin and bake for a further 15 -20 minutes.
Allow to cool in the tray for 10 minutes, transfer to a wire rack and once fully cool break in to bite size pieces or desired size and shape. Store in a seal tight container on the counter top for up to a week. It may last longer…I just didn’t get the opportunity to discover how it holds up!