These 5 ingredient lemon and coconut bars are gluten-free, refined sugar free and are so easy to make. The lemon really adds a lovely citrus kick and the combination of oats and cashews mean the bars will really fill you up.
They only take 5 mins to prep and 10 mins to bake and if you put them in a mini brownie tin, then each bar has lovely crispy edges too.
They have coconut and dates too which give them a really natural sweetness.
It’s a great one to add to your list of easy bakes and good to have ready when you need a pick me up in the afternoon (or handy for snacks on the go).
The five simple ingredients are:
- Oats
- Lemon
- Cashews
- Dates
- Desiccated coconut
The mixture also makes great energy balls if you don’t want to bake them. Just roll into balls and roll into a bit more desiccated coconut. Or you can do half and half; it’s a really versatile recipe.
Try both ways and let me know in the comments which one you prefer.
I hope you like them as much as I do!
Recipe Tips
- I use organic gluten-free oats for this recipe. Oats are naturally gluten-free but can become contaminated in the production process, hence many people who are gluten-free avoid them. Any oats will work though.
- Medjool dates are very soft, if yours are not then you can add some water as you blend. Alternatively, you can soak the dates in boiling water for about 20 minutes before you use them, drain fully and follow the recipe as written.
- I make 12 small square bars in a mini brownie tin with this recipe. You can use a cupcake tray or a larger tray and cut into larger squares or slices if you prefer. If using a larger tray, you will have to slightly increase the cooking time.
Easy Lemon Oat Bars
Ingredients
- 1 cup gluten free oats (80g)
- 1 cup cashews (140g)
- 1 cup desiccated coconut (85g)
- 10 medjool dates
- Zest and juice of a large lemon
- Pinch of sea salt optional
Instructions
- Preheat the oven to 180C/350F.
- Pit the dates and add to a food processor with the other ingredients and blend until well combined and sticky.
- Divide into 12 equal pieces and press down into a brownie or cupcake tin (greased and lined) and sprinkle over a little more nuts/coconut, if you like, then bake for 10 mins. Allow to cool and harden.
Notes
- They will last for 3-4 days (I like to store in the fridge as they stay hard but if you prefer a softer texture then room temperature is fine too).
- I use organic gluten-free oats for this recipe.
- Medjool dates are very soft so if yours are not, add some water as you blend. Alternatively, soak the dates in boiling water for about 20 minutes before you use them, drain fully and follow the recipe as written.
- I make 12 small square bars in a mini brownie tin with this recipe. You can use a cupcake tray or a larger tray and cut into larger squares or slices if you prefer. If using a larger tray, you will have to slightly increase the cooking time.
Any sub for the coconut pecan?
For the desiccated coconut? You could try almond flour.