417 City Road, South Melbourne, VIC, AUSTRALIA 3205

Mon-Fri, 10am-3pm AEST

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Chewy Tropical Oat Bar

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70g dried pineapple
100g almonds
180g butter
140g honey
120g brown sugar
300g rolled oats (feel free to use a mixture of your choice i.e rolled spelt)
70g wholemeal self-raising flour (alternatively you can use wholemeal spelt flour with a heaped teaspoon of baking powder)
50g shredded coconut
35g sesame seeds
35g poppy seeds
100g dried cranberries
Pinch of salt

  1. Preheat oven to 160°C. Line a shallow baking dish or tray with baking paper.
  2. Place pineapple in TM bowl, chop for 4 seconds, speed 7. Set aside.
  3. Place almonds in TM bowl, pulse 3 times, turbo speed. Set aside with pineapple.
  4. Place butter in TM bowl, chop for 4 seconds, speed 6.
  5. Add honey and sugar, cook for 5 minutes, 60°C, speed 2.
  6. Add oats, flour, coconut, sesame seeds, poppy seeds, cranberries, salt, pineapple and almonds. Mix for 40 seconds, reverse speed 3, assisting with spatula.
  7. Pour mixture onto baking tray. Press down with hands and then with the back of a spoon. Mixture should be around 1.5cm thick. Bake for 20 minutes or until golden on top.
  8. Remove from oven and cool for 10 minutes. Gently lift out of tray and cut into desired sized bars with a large knife while slice is still warm.

Perfect for big and little kids’ lunch boxes.

Variation: Also delicious replacing almonds with walnuts.

Chef’s tip: The more compact the mixture at step 7 the better the end result. Also note that mixture will still be soft when removed from oven — bars will harden while they cool.