1/4 cup melted coconut oil
3 tablespoons smooth peanut butter
3 tablespoons brown rice syrup
1/4 cup ground flax seeds
1 1/4 cups apple sauce
1 teaspoon vanilla
3 cups rolled oats (use certified gluten-free oats if necessary)
1/2 cup raisins
1/2 cup dried apricots, chopped
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 teaspoon cinnamon
1/4 teaspoon salt
Preheat oven to 325°F. Line an 8"x8" baking pan with parchment paper.
In a small saucepan over low heat, combine the melted coconut oil, peanut butter, and brown rice syrup and stir until melted. Remove from heat. Add the ground flax seeds, apple sauce, and vanilla, and whisk to combine.
In a large bowl, combine the oats with the dried fruit, seeds, cinnamon, and salt. Add the liquid mixture to the dry ingredients and stir until well combined.
Transfer the mixture to the baking pan, pressing with your hands to create an even surface.
Bake until golden, about 45 minutes. Cool completely in pan. Lift out and cut into 12 pieces.
Store in an airtight container in the refrigerator. Wrap individual bars tightly for transporting.
Recipe Notes
- Recipe inspired by Cassie Best's Feelgood flapjacks in Good Food magazine.