I’ve been craving sweets in the evening so I went in search of something that would give me that bit of sweetness but still be a healthy treat. I found a recipe for Oatmeal Bars but the measurements were in grams and while I don’t mind weighing things I do prefer to be able to just quickly measure using cups and teaspoons/tablespoons for most of my baking.
I also changed up some of the ingredients and added spices which the original recipe lacked. Here is my recipe:
Spicy Gluten Free Honey Oatmeal Squares
2.5 c GF oatmeal (<-affiliate link)
1/3 c raw sunflower seeds
1/3 c raw pumpkin seeds
½ c unsweetened shredded coconut
½ c ground almonds
½ tsp each of nutmeg, cinnamon, cloves and salt
6 tbsp butter
¾ c honey (preferably sourced from a local beekeeper)
Preheat oven to 300⁰ F.
Place the oatmeal, sunflower seeds, pumpkin seeds, coconut, almonds and spices into a medium sized bowl. Mix well.
Pour the melted butter over the mixture and stir. Add the honey next (if your honey is not pourable, place the container into a pan of very warm water to bring it to a pourable consistency.)
Stir thoroughly making sure that all the ingredients are coated with the honey.
Scoop the mixture into an 8”X8” lightly buttered glass baking dish. Press into the pan firmly to compact it. This is easiest done by rinsing your hands with cool water and then pressing evenly all over the surface. The water prevents your hands from sticking to the mixture.
Bake for 45 to 50 minutes until the edges are a light golden brown. Remove from the oven and allow to cool for 15 minutes. Use a sharp knit to divide into 2” squares. Cool the squares completely before removing from the pan otherwise they have a tendency to fall apart.
If you do end up with some crumbs in the bottom of the dish like this:
It makes a great topping for a small dish of yogurt.
Note: To make certain that these are gluten free be sure to purchase gluten free oatmeal. Oatmeal that has been processed in a facility that also processes wheat, rye and barley will not be gluten free.
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