If you’re looking for a healthier snack for you and your kids, this one is for you! Perfect for that 3pm drop of energy, for a road trip, in a lunchbox or as a snack on the way home from nursery (all tested!;-) ). I feel like my snack making skills have definitely improved since having kids, haha. Both of my kiddos like good food, so I try to keep the snacks we eat lower in sugar and healthier than standard packed cookies.

These bars have little sugar in them and a sneaky veggie – beetroot powder! Beet powder has lots of nutritional benefits and is packed with antioxidants, vitamins, minerals. It’ a great source of iron too! (ps-check out this beet powder recipe also).

What you’ll get are soft inside and slightly crusty on the outside oat squares. Dream! Oats and flaxseed add some extra protein and fiber to your day and coconut oil with nut butter will keep you nicely full.

Makes around 10-12 small squares. Double the recipe for more joy!

Ingredients

5 tbsp coconut oil, melted

1.5-2 tbsp coconut sugar (approx. 25g)

1 flax egg (1 tbsp of ground flaxseeds + 3 tbsp of water)

1.5 cups gluten free oats (approx. 150g)

2 tbsp beet powder

1 tbsp cashew butter 

1 tbsp maple syrup

2 tbsp raisins or dried cranberries

water or plant based milk, if needed

Method

Set oven to 180C. You can either use a food processor or mix it all in a bowl.

Start with mixing coconut oil and sugar. Add flaxseed egg, oats and give it a good mix / stir until well combined. Add beet powder and mix again. Then add the nut butter and maple syrup and toss in the raisins. Mix all until a sticky dough forms (if using a food processor, add the raisins last and just pulse 1-2 times – you want them mostly to stay as whole). If the dough is too hard, add a splash or water or plant based milk.

Spread the dough on a tray greased with oil or lined with a baking paper. Bake for 20-23 minutes, it should be slightly crispy but still soft to touch. Take it out, let it cool and slice into small squares.