A recipe from Lucy Upton, The Children’s Dietitian, and her sister Amy, these bars can be served for breakfast or as a snack and would be great for a bake sale.
Ingredients
- 225g oats (wheat-free if necessary)
- 1 large carrot
- 1 medium banana
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 20g raisins
- 20g desiccated coconut
- 80ml coconut oil (melted) – you could also use a mild vegetable oil
- Fruit of your choice to serve
Method
- Preheat your oven to 180/170C fan
- Grease and line a baking tin approx. 10×6” or 25x15cm in size
- Peel and grate the carrot, mash the banana, and mix together in a large bowl with the oats, cinnamon, mixed spice, desiccated coconut and raisins
- Melt the coconut oil in the microwave or on the hob and mix in with the dry ingredients
- Pour the mixture into your baking tin and press down with the back of a spoon
- Bake for 30 minutes until golden
- Once cooled, cut into 12 bars and serve with fruit, nut butter or dairy-free yoghurt.
Team Tips:
If you want an alternative to banana – use apple sauce or mashed pear.
—
Lucy Upton, The Children’s Dietitian, is a qualified Paediatric Dietitian and feeding therapist who is an expert in supporting families navigating the challenge of mealtimes with food allergies. This recipe is from Lucy’s Can Eat Cookbook, a collection of allergy-friendly recipes. Download your FREE copy here.
**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.
