My raspberry and coconut oat bars were so tasty and really popular so I decided to experiment with different flavours. I decided to try making them with pineapple as it has such a tropical summery flavour and does not require much additional sweetener to taste amazing! Thanks to the gluten free oat base they are really filling and perfect for an energy boost. I added coconut to these pineapple oat bars to give them the flavour of a pina colada which is such an amazingly tropical cocktail!
Makes 9 bars
INGREDIENTS:
5 tbsp coconut oil, melted
4 tbsp maple syrup
150g gluten free rolled oats
150g gluten free porridge oats
230g fresh pineapple chunks
100ml almond milk
2 tsp maca powder (or 1 tsp vanilla extract)
3 tbsp desiccated coconut
METHOD:
- Preheat the oven to 180oc and line an 8 inch square tin
- Mix the coconut oil, 2 tbsp of coconut, almond milk, maca or vanilla, maple syrup and oats together in a bowl
- Cut the pineapple chunks into small pieces, about 1cm and stir through the oat mixture
- Press the mixture into the tin and sprinkle over the rest of the dessicated coconut
- Bake for 15-20 minutes until it has the texture of a soft flapjack
- Leave to cool completely before cutting