Ingredients
Units
Scale
- 2 cups whole oats
- 1 1/2 cups white spelt flour
- 1/3 cup maple syrup
- 1/3 cup rapadura sugar
- 1 egg
- 65 g butter
- 2 tspns vanilla
- 2 tbsp chia seeds
- 1/3 cup water
- 1 cup mixed seeds (I used hemp, pumpkin & sunflower)
- 100 g dark chocolate (broken)
- 1/2 cup freeze-dried strawberries
Instructions
- In a saucepan, melt your butter with the sugars. Meanwhile, in a bowl, combine all your other ingredients.
- Pour your melted butter mixture into the bowl and give it a good stir to combine.
- Line your slow cooker with parchment paper, then press the bar mixture in. You want to really push it down with your hands or a spatula so it holds together well. I like adding extra chocolate/strawberries on top of the bars if you have them.
- Put a tea towel under the lid and cook on high for 1.5-2 hours.
- You could also cook it in your oven for 45 mins at 180 or until crisp and golden.
- It’s done when it looks lovely and brown and feels ‘set’ to the touch. Take it out to cool on a rack, or leave it in your turned-off cooker. Don’t let the keep warm function turn on; it will burn.
Notes
Don’t let the ‘Keep Warm’ function kick in on your slow cooker; it will burn.
You can swap the strawberries for other dried fruit. Apricots would be great!
Allergy Tweaks:
Gluten-Free: Switch for GF flour mix and sub the oats for quinoa flakes
Dairy-Free: Switch for coconut oil
Egg-Free: Replace with 1 chia egg
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Slow Cooker
