I recently got this lovely jar of local Tipperary honey as a gift, and as I’m big fan of supporting local and artisan producers, I decided to make a little recipe with it. With Christmas just around the corner I would recommend anyone to go and discover some local products and to buy and shop locally. There is such a vast amount of small producers that might live around the corner from you and could use your support. There are also quite a lot of supermarkets that promote this small businesses so you might be able to find some of them in your local supermarket too.
Now back to the recipe! One of my own favourite breakfasts is a tub of soy yoghurt with coconut pieces, granola and fresh fruit. To try and make as much of it myself, I’ve attempted to make my own granola in the past but I hadn’t tried my luck at oat bars just yet, which would be a perfect quick snack before heading of to work or a nice treat for during the day.
Instead of using coconut pieces I used coconut oil as well as the honey of course and some sultanas. You can experiment as much as you want with this recipe but I would always try to keep the quantities of wet vs dry ingredients the same. So if you want to add some extra nuts for example, reduce the amount of oats you use.
The result is a crispy yet soft oat bar, with lots of flavour!
Makes: 10 large oat bars
- 350g jumbo oats
- 80g sultanas
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 60ml coconut oil (if yours has turned solid, it’s about 2-3 big tablespoons)
- 60ml local honey
- 50g caster sugar
- 7g vanilla sugar
Take 75 gram of the oats and blend them into oat flour. Add them to the other oats, salt, soda and the sultanas and give them a quick stir with a spoon.
Place the coconut oil in a microwaveable bowl and microwave until it melts. Take it out once it does and add honey, vanilla sugar and sugar to it and stir really well.
Add the wet ingredients to the oats and mix together really well so everything becomes a bit sticky. I’d recommend adding just a little bit, stir, add more, stir and so on. Spread out over a non-stick baking sheet and press it down so it sticks together more. Place in the oven at 175° and bake for about 15-20 minutes until golden-brown & crispy.
*This post is not sponsored, the producers didn’t know I was making this recipe