It’s been a while since I’ve made a breakfast/snack bar, and these gluten free raspberry and coconut granola bars were welcomed with open arms!
I feel like I’ve been in a breakfast rut at the moment. Life has been pretty hectic recently and I’ve had less and less time to prioritise a lengthy, relaxing breakfast in the mornings. I’m sure you can relate! I usually love having 20-30 minutes every morning to sit down, tuck into a delicious bowl of porridge and fuel myself for the day ahead.
Recently I’ve been forgetting to prep to breakfast, then subsequently snoozing my alarm to allow my body to rest. This is 100% required when life gets a bit too busy. However, it does result in a slightly rushed morning routine which I can’t say I particularly enjoy!
Here are where these yummy raspberry and coconut granola bars come in. Super simple to make, you can make a batch of these on a Sunday night, cut them into slices and pop in the fridge ready to grab in the morning. Another great tip is to make double the quantity and store half in the freezer, ready for the following week. I’m all about time saving!
Feel free to play around with the flavours of these bars to suit your own taste. Why not sub the raspberries for blueberries? Swap the flaked almonds for chopped pecans? The options are endless! If you’re big on 0% food waste, this is a great excuse to use up anything that’s left in your kitchen cupboards at the end of the week. Maybe I should re-name them the ‘everything-but-the-kitchen-sink granola bars.’
Not sure it has the same ring to it though…
Alongside being 100% gluten free, these are also dairy free and vegan – winner! I’ve been gluten free for over 4 years now (I still can’t believe it!) However it’s only recently that I’ve made a big effort to switch up my recipes so they’re more vegan friendly. I have lots of friends who are vegan/plant based and little changes such as using maple syrup instead of honey doesn’t make much difference to me, but it means I can share my creations with them!
I’m also aware that once you have one autoimmune disease you are much more susceptible to develop another. Maybe this is my way of preparing myself for a potential future of gluten & dairy free food!
200g gluten free oats
50g gluten free oat flour
1 tsp ground cinnamon
2 tbsp chia seeds
20g flaked almonds
20g shredded coconut
30g pumpkin seeds
6 tbsp coconut oil, melted
4 tbsp almond butter
80ml maple syrup/honey
150g fresh raspberries
- Preheat oven to 160 fan/180C and line a medium sized baking tray with parchment paper.
- In a large bowl, combine the ingredients (minus the raspberries) until fully mixed. Make sure there are no dry pieces of oats!
- Gently stir in the raspberries and transfer the mixture to your baking tray.
- Bake for 25 minutes or until golden on top.
- Remove from the oven and leave to cool in the tray. Once cooled, pop the tray in the fridge and cool overnight/up to 4 hours.
- Cut into slices or squares and serve – enjoy!