So how did I come around to making these delicious Crunchy Barley and Oat Bars?
Well, my husband loves his porridge in the morning and I usually buy the quick cook rolled oats sachets (these cook in 90 seconds in the microwave because the oats have been finely cut as opposed to the full oat which takes a lot longer) anyway to make a boring story short, I got the wrong brand and he wasn’t too impressed!
Left with 9 sachets of Rolled Barley and Oats I figured that healthy snack bars will be the best way to use them up. Just to pump up the healthy side of them a bit more, I used Coconut oil instead of butter – AMAZING! They are like Anzac biscuits but even better!
With baked recipes you can replace the butter or margarine with coconut oil – Measurements are 1:1 so if your recipe asks for 2 tbs of butter you use 2 tbs of coconut oil. If the butter in the recipe needs to be solid then place the coconut oil in the fridge till firm, if it needs to be melted then gently heat till liquid… so easy.
These are a fantastic and healthy lunchbox snack for the kids!
Ingredients
3 cups barley and oats * (I used the “Goodness Superfoods Quick Sachets)
1.5 cups plain flour
1 tsp baking powder
1/4 cup caster sugar
2 tbs golden syrup
250g coconut oil
* If you can’t find a pre mixed barley and oat breakfast cereal use 1.5 cups each of rolled barley and rolled oats – this is a far more economical option
Method
Makes 20 bars
180°c / 355°f
30 mins – 50mins depending on how crunchy you like it
If using the sachets, it works out to be 7 packets. Pour into a large bowl
Add the sifted flour, baking powder, sugar
Gently melt the coconut oil and golden syrup either in a microwave for 15 sec or on the stove
Pour the coconut oil mixture over the dry ingredients and mix well
Depending on the size of your pan or pans, press the mixture firmly till it is about 2cm deep. Use the base of a glass to get it flat.
Cook for 25 mins then remove from the oven and let it sit for 10 mins.
Turn out onto a large baking tray and cut the large slab into ‘bar size’ sections – From my square tins, I cut the slab in half and then cut 5 fingers from each half.
Place the bars back in the oven and cook for another 20 minutes.
- 3 cups barley and oats * (I used the “Goodness Superfoods Quick Sachets")
- 1.5 cups plain flour
- 1 tsp baking powder
- ½ cup caster sugar
- 2 tbs golden syrup
- 250g coconut oil
- ** If you can’t find a pre mixed barley and oat breakfast cereal use 1.5 cups each of rolled barley and rolled oats - this is a far more economical option
- Pre heat oven 180°c / 355°f
- Cooking time is 30mins – 50mins depending on how crunchy you like it
- If using the sachets, it works out to be 7 packets. Pour into a large bowl
- Add the sifted flour, baking powder, sugar
- Gently melt the coconut oil and golden syrup either in a microwave for 15 sec or on the stove
- Pour the coconut oil mixture over the dry ingredients and mix well
- Depending on the size of your pan or pans, press the mixture firmly till it is about 2cm deep. Use the base of a glass to get it flat.
- Cook for 25 mins then remove from the oven and let it sit for 10 mins.
- Turn out onto a large baking tray and cut the large slab into ‘bar size’ sections – From my square tins, I cut the slab in half and then cut 5 fingers from each half.
- Place the bars back in the oven and cook for another 20 minutes.