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Oat Bars with Strawberries, Gluten and Dairy Free

Preparation Time
15 - 20 minutes

Cooking Time
40 minutes

Makes 10-12 bars

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian


  • 250g strawberries and raspberries
  • 1 tbsp. lemon juice
  • 100g Lucy Bee Coconut Sugar plus 1 tbsp.
  • 2 tbsp. honey
  • 3 tbsp. Lucy Bee Coconut Oil
  • 200g gluten free plain flour
  • 200g gluten free oats
  • 50g desiccated coconut            
  • 25g flaked almonds


  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Cut the strawberries and raspberries into small chunks and add the lemon juice and one tablespoon of coconut sugar, mix and set aside.
  3. Heat the honey, remaining Lucy Bee Coconut Sugar and Lucy Bee Coconut oil in a pan.
  4. Mix in the flour, oats and desiccated coconut, until combined.
  5. Press half the mixture into a greased tray. Spread the strawberries and raspberries over this then press down the second half of the mixture on top.
  6. Top with flaked almonds.
  7. Bake for 30 - 40minutes until golden.
  8. Allow to cool completely before slicing and serving.

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