Winter makes us want to nibble more often so I always make sure to have a bunch of healthy snacks around. For this reason I became a big fan of bulk-cooking and freezing. Today I realized that I am running low on my favorite work-day snack .. the Oat Cake / Granola. It is very versatile, easy to make and delicious with a cup of coffee! A slight reduction in the amount of honey tossed in will turn this oat cake into granola.
Oat Cake
Portions: 24 bars
Preparation time: 30 mins
Cooking time: 40 mins
Ingredients
- 1 kg of gluten free oats
- 2 grated apples
- The zest and juice of 2 oranges
- The zest and juice of 2 mandarins/ clementines (optional)
- 150g desiccated coconuts
- 200g mixed nuts of your liking, I like to use whole roasted and flaked almonds
- 200g pumpkin seeds
- 200g sunflower seeds
- 3 cups of honey
- 3 tbsp ground cinnamon
- 300g raisins, can be mixed with cranberries
Method
Mix everything together. By hand it will be messy but it’s the fastest and best way to ensure that the mix is thorough. Bake for 40 mins in 180OC. When completely cooled, slice into bars and wrap any portions that need to be frozen. If to be refrigerated, these can be stored in an airtight container for up to a week.
Tip
If you prefer Granola to an oat bar simply use 1 cup of honey instead of 3. Crumble by hand as soon as it’s slightly cooled down and store in an air tight container for up to a week.
