Simple snacks are my absolute favourite, I think they’re probably the first step for many in transforming the way they eat – if I can get my clients making quick things at home it’s the first step in a fabulous direction 🙂
And these little squares are exactly that – ridiculously simple to whip up, and overwhelmingly delicious without being laden with artificial sugar, sweeteners, extra odd fats or anything vaguely dubious. And they are absolutely perfect to get little/less enthusiastic hands into the kitchen as it’s pretty much a grab, mix and go situation!
Of course feel free to tailor to your personal preferences flavour wise, and add anything like leftover granola in there too, just make sure to use at least 1 cup of regular oats to bind them together.
Makes 15-20 pieces (depending on their size)
- 2 1/4 cups jumbo oats (GF if necessary)
- 3/4 cup mixed nuts, seeds, coconut curls, banana chips & chopped dried fruit (keep this less than a 1/4 of the 3/4 though)
- 2 tbsp coconut oil
- 1/2 cup smooth nut butter (I use a mixture of cashew, peanut & almond)
- 1/4 cup raw maple syrup
- 1/2 cup raw cacao nibs or 100g dark chocolate (chopped into smallish pieces)
- Add the maple, nut butter and coconut oil to a small pan, warm gently until the oil has melted and mix til smooth. Leave to one side to cool.
- Add all the dry ingredients except the chocolate if using to a large bowl and stir to combine. Chop the chocolate into smallish chunks and leave to one side.
- Line a brownie tin with baking parchment leaving some extra paper at each edge.
Pour your wet mix into the dry, fold together until everything is coated then add the chocolate, mix again and transfer to the lined tin.
- Use a spatula to press everything down very firmly and fold the extra baking paper back over the mix and use your hands to make sure it is really squeezed down as this will stop it crumbling when you cut it.
- Place in the freezer to set for at least 30 minutes then tip out, cut into pieces and enjoy!
- They need to be kept in the fridge and used within 2 weeks or keep frozen for up to 3 months.