Home > Celiac Travel Blog > Apricot and mango oat bars

Apricot and mango oat bars

Published 2 January, 2008

Now we don't usually feature oats in our gluten free recipes, mainly because most oats aren't gluten free! But since proper gluten free oats became available in the UK we have got some for our daughter and these bars looked tasty.

Gluten free oat bars

100g dried apricots, finely chopped
75g dried mango, finely chopped
100g creamed coconut
200g gluten free porridge oats
2 tbsp vegetable oil

Heat your oven to 180C / 350F / Gas 4. Grease a shallow baking tray with gluten free margarine and line with baking paper.

Put the apricots, mango and coconut into a small pan with 500ml water. Bring to the boil then simmer for 15 minutes until the fruit is soft and the water has absorbed.

Mix the oil into the gluten free oats with your fingertips then mix in the fruit mixture.

Pour into your lined baking tray and press down firmly with the back of a wooden spoon to compact your tasty gluten free oat bars. Bake for 15-20 minutes, or until lightly toasted on top. Leave to cool then cut into bars.

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