Dried Fig, Pecan and Dark Chocolate Oat Bars Recipe

A photo of Dried Fig, Pecan and Dark Chocolate Oat Bars

Makes:

16 bars

Preparation time:

30 minutes

Cooking time:

35 to 40 minutes

Ingredients:

150ml coconut oil
120g agave nectar
2 tbsp date syrup
225g rolled oats, wheat and gluten-free
20g sunflower seeds
60g pecans, chopped in half
100g dried figs, sliced into strips
35g dark chocolate raisins
20g desiccated coconut
Sea salt
2 pinches cinnamon

Method:

1. Preheat the oven to 300°F gas mark 2, 150°C (130°C fan-assisted). Line a 23cm x 23cm baking tray with parchment paper.

2. Over a gentle heat, melt the coconut oil, agave and date syrup until smooth and then set aside.

3. In a large mixing bowl add the rolled oats, salt, cinnamon, chopped pecans, sliced dried figs, desiccated coconut, sunflower seeds and dark chocolate raisins. Mix well.

4. Pour over the oil mixture, mix well and then place in the prepared baking tray. Press down firmly until smooth.

5. Bake in the preheated oven for 35 to 40 minutes or until golden. Let cool in the baking tray, then place in the fridge to harden up.

6. When ready to serve, lift out of the tin and cut into squares. Place back in the fridge if you have any to spare.

Lisa's tip
These oat bars can be stored in an airtight container for up to one week in the refrigerator. They are perfect for breakfast on the run as they are filled with protein and fibre. Once you start to perfect these bars, you can play around with the nut and fruit ingredients.

Recipe taken from My Relationship with Food, £22, by Lisa Roukin, available from www.myrelationshipwithfood.com. Lisa is a London-based chef, teacher and writer. Since 2008, she has run her own cookery school, Cook with Lisa, and has appeared on Channel 4 and BBC radio. She also provides gluten-free recipes to Ocado.

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