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Apple and Oat Bars


  • 80 g Brown rice syrup
  • 70 g Date paste
  • 60 ml Olive oil
  • 1 Apple, cored, finely chopped
  • 115 g Rolled oats
  • 15 g Puffed brown rice
  • 55 g Quinoa flakes
  • 45 g Pumpkin seed
  • 1 tbsp flaxseeds
  • 2 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1 tbsp Orange zest
  • 2 lightly whisked eggs*


  • 1. Preheat the oven to 180ºC/160ºC fan forced. Grease a slice pan and line with baking paper.
    2. Place 1 tablespoon of the rice syrup and 2 teaspoons of the oil in a non-stick frying pan over medium heat. Simmer for 1-2 minutes or until reduced slightly. Add the apple. Cook, stirring occasionally, for 4 minutes or until caramelised. Transfer to a bowl. Set aside to cool.
    3. Combine the oats, puffed rice, quinoa flakes, pumpkin seeds, flax seeds, cinnamon, ginger and orange zest in a bowl. Stir through the apple mixture and date paste. Make a well in the centre. Add the egg, remaining oil and remaining maple syrup. Stir well to combine. Spoon into prepared pan. Bake for 28-30 minutes or until golden and firm. Cool in pan completely. Cut into 12 bars. 
    * for egg free option, simply soap chia seeds in coconut milk or any other liquid and once thickened added to the blended veggies.