- 200 g gluten-free rolled oats from DELHAIZE
- 65 g ground flax seed
- 65 raw sunflower seeds
- 20 g ground psyllium husk
- 35 g unsweetened coconut flakes
- ¼ tsp salt
- ¼ tsp ground cinnamon
- 120 ml maple syrup
- 80 ml coconut oil & 1 tsp for the tray
- 1 tsp vanilla extract
- 65 g dried cranberries, chopped
- 80 g dried raisins
- Preheat the oven to 150°C/130°C fan. Coat a 20x20 cm baking tray with half a teaspoon of coconut oil. Line with baking paper, leaving an overhang on two sides for easy removal, and coat the paper with the remaining half teaspoon of coconut oil. Set aside.
- In a food processor, add the oats, sunflower seeds, psyllium husk, flax seeds, coconut, salt and cinnamon. Pulse for about 30 seconds, or until finely chopped. Transfer the mixture into a large mixing bowl and set aside.
- Place the maple syrup, coconut oil and vanilla in a small saucepan over medium heat. Stir constantly with a spatula until warm and everything is combined (approx. 1 minute).
- Pour the maple syrup and coconut oil mixture into the bowl with the dry ingredients. Add the dried fruit. Stir everything together until well combined.
- Spread out the mixture evenly on the baking tray, pressing down very firmly.
- Bake for 20–25 minutes, or until lightly browned on the top and edges. Remove the tray from the oven. Leave to cool (in the tray) on a wire rack for 30 minutes.
- Once cooled, use the overhang of baking paper to carefully lift the baked mixture from the tray. Cut into 8 long bars and serve.
Oat flakes are naturally gluten-free, but can be contaminated if they are processed together with other foods containing gluten. So, make sure you use certified gluten-free oatmeal!