Allergy information: DF, SF, WF, NF, refined sugar free.
  • CourseBreakfast, Kids, Snacks
Servings Prep Time
16mini squares 10minutes
Cook Time
Servings Prep Time
16mini squares 10minutes
Cook Time
  • 2 apples pealed and gratedcan substitute with pears, frozen berries or other fresh fruit
  • 1 banana
  • 2cup traditional rolled organic oats
  • 1 eggwhisked (remove if required due to allergies)
  • 1cup coconut milk
  • ½ cup raisons
  • ¼ cup coconut flour
  • 1tablespoon chia seedsoptional
  • 2 – 4tablespoon maple syrup or honeyoptional
  • 1teaspoon cinnamon
  1. Preheat oven to 200C and line a square baking tin with parchment paper.
  2. To make these quick I use a food processor. First I pop in chopped apple, banana, egg, coconut milk and maple syrup (if using) and blend to combine. Alternatively if making by hand mash the banana into a bowl, add the grated apple, the whisked egg and coconut milk and stir well with a wooden spoon.
  3. Once combined add all the dry ingredients to the bowl, (oats, coconut flour, chia seeds, raisons and cinnamon) and mix well with a food processor or by hand.
  4. Spoon the mixture into the prepared tin and pop in the oven for 30 minutes.
  5. Depending on your oven you may need to grill the top of the slice at the end of the cooking time for a minute to brown the top. Oats don’t brown as well as other baking flours.
  6. Keeps fresh in the fridge for 5 days and can be stored in the freezer.
Recipe Notes
  • Suitable from 1 year onwards
  • Allergies: DF, SF, WF, NF, refined sugar free.
  • Can be egg free by omitting it from the recipe.