Berry Flapjack Jammy Oats Bars

Ingredients:

• 125g Maple syrup (Or honey)
• 100g Coconut oil
• 200g Porridge oats (Can be GF)
• 75g Coconut (optional)
• 50g Almonds (optional)
• ½ Teaspoon Almond extract (optional)

FRUIT FILLING

• 200g frozen Raspberries or mixed fruit
• 1 Teaspoon honey (or maple syrup)

Method:

1. Pre-heat your oven to 180C and grease a 8 x 8 casserole dish with coconut oil (no need to line as the bars come easily away once baked)
2. In a small saucepan melt your maple syrup (or honey) along with your coconut oil until fully melted.
3. Add your dry ingredients to a bowl & blend, next stir in your melted wet mix
4. Pour 2/3 of the oatmeal mix & compress into the baking or casserole dish, flatten using the back a spoon or spatula. You’re creating the base for the bars so compressing it helps it combine & stick together.
5. Now put the dish for a minute or 2 in the oven to warm up only to heat up the mix (this helps warm up the oats & make them easier to soak in the fruit mixture)
6. While you’re waiting for the oat mix to heat up in the oven, put 200g of your fruit into the same small saucepan you had the syrup & oil in.
7. Add one tsp of honey/maple syrup & bring the fruit mix to the boil, doesn’t take very long, about1-2 mins. The frozen fruit mix starts to soften & the fruit is sweetened by the honey or maple syrup.
8. Take the fruit mix off the heat when it comes to the boil, when using raspberries taste to see if you need to add a little more honey or a tablespoon of sugar to cut through the sharpness. This really depends on how sharp you like your bars, no need to do this for blueberries as they are sweet enough.
9. Sprinkle the remaining third of your crumble mix on top of your fruit, don’t press down as you want to have a light sprinkling on top.
10. Bake in a pre-heated oven for 20 minutes and no longer.
11. Once the bars are warm, cut into 9 squares are smaller if you want them to last longer! Leave go cold before you attempt to remove as they are fragile. Gorgeous with a dollop of Greek yoghurt & drizzle of honey.

Huge thanks to Trish, @atouchofmagic for the recipe!