As I am trying to be generally more healthy at the moment, these slow cooker pumpkin seed and mango oat bars are a healthier snack suitable for the whole family, with plenty of flavour.
My kids think anything baked like cookies is tasty, and they need not know these have less sugar and are packed with oats to give them soluble fibre and slow-release energy, and pumpkin seeds giving them all the goodness they contain.
The mango gives a sweet hint without being overpowering.
For me too, one oat bar can be incorporated into my day, without the treat leading me off track or making me exceed my daily calorie allocation.
I use MyFitnessPal to track my food and exercise, and it tells me that based on 8 slices from the recipe below, they come in at just under 200 calories per slice.
Ingredients
Here are the ingredients you will need for this recipe (quantities are in the recipe card below):
- coconut oil
- caster sugar
- honey
- egg
- vanilla bean paste
- plain flour
- baking powder
- oats
- pumpkin seeds
- dried mango
Method
- Cream together the coconut oil and sugar. This may be easier if you warm the coconut oil gently first.
- Mix in the honey.
- Lightly beat the egg then mix it in. Add the vanilla bean paste.
- Then add the dry ingredients (flour, baking powder and oats) and mix well.
- Finally, stir in the pumpkin seeds and chopped mango until it is well incorporated.
- Grease and line your slow cooker pot with either a large cake case or greaseproof paper with slits cut in the side so it fits nicely.
- Spoon the mixture into the pot and press it down so it is even.
- Replace the lid, with a tea towel under it to collect condensation and prevent it from dripping onto the mixture. Cook on high for 1.5 to 2 hours until crisp and firm.
- Remove the pot from the slow cooker using oven gloves, and allow the pot and mixture to cool.
- Once cool, remove the oat bars and place on a cooling rack to cool fully – they will also harden more as they cool.
- Slice as required, once cool.
Oven baking time
I baked these bars in my slow cooker as the slow cooker is a lot cheaper to use, but they could of course also be baked in the oven.
I’d say about 20-25 minutes at 180°C.
Related
For more oaty recipes, how about these from fellow food bloggers:
– Choc chip banana oat bars from Family Friends Food
– Flapjacks in five flavours from Maison Cupcake
– Coconut Oatmeal Raisin Cookies from Goodie Godmother
Recipe
Slow Cooker Pumpkin Seed and Mango Oat Bars
Ingredients
- 50 g (¼ cups) coconut oil
- 50 g (¼ cups) caster sugar (superfine sugar)
- 1 tsp runny honey
- 1 egg
- 1 tsp vanilla bean paste
- 50 g (½ cups) plain flour (all-purpose flour)
- 1 tsp baking powder
- 90 g (1 cups) oats
- 30 g (½ cups) pumpkin seeds
- 35 g (¼ cups) dried sweetened mango chopped
Equipment
Instructions
- Cream together the coconut oil and sugar. This may be easier if you warm the coconut oil gently first.50 g coconut oil, 50 g caster sugar (superfine sugar)
- Mix in the honey.1 tsp runny honey
- Lightly beat the egg then mix it in. Add the vanilla bean paste.1 egg, 1 tsp vanilla bean paste
- Then add the dry ingredients (flour, baking powder and oats) and mix well.50 g plain flour (all-purpose flour), 1 tsp baking powder, 90 g oats
- Finally, stir in the pumpkin seeds and chopped mango until it is well incorporated.30 g pumpkin seeds, 35 g dried sweetened mango
- Grease and line your slow cooker pot with either a large cake case or greaseproof paper with slits cut in the side so it fits nicely.
- Spoon the mixture into the pot and press it down so it is even.
- Replace the lid, with a tea towel under it to collect condensation and prevent it from dripping onto the mixture. Cook on high for 1.5 to 2 hours until crisp and firm.
- Remove the pot from the slow cooker using oven gloves, and allow the pot and mixture to cool.
- Once cool, remove the oat bars and place on a cooling rack to cool fully – they will also harden more as they cool.
- Slice as required, once cool.
Clare Hutton says
Just trying the recipe with cranberry and coconut
bakingqueen74 says
Great, that sounds like a lovely combination, let me know hoe it goes
HedgeComber says
You’re right, these would be perfect in a lunch box, thanks so much for sharing with Tea Time Treats 🙂 I can’t imagine baking in a slow cooker, I am definitely going to have to investigate further 🙂
Janie x
Sarah Trivuncic, Maison Cupcake says
I never tried baking in in a slow cooker but these look fabulous and I’m dying to try something similar! They look very tasty too. Pumpkin seeds are wonderful.
bakingqueen74 says
Thanks Sarah, it is quite fun using the slow cooker to bake
Jen @ Blue Kitchen Bakes says
Anything resembling a flapjack is a hit with me, I’m addicted so try not to bake too often, though a healthier version could be a regular snack 🙂 Love how creative you are with your slow cooker, I don’t have one but after seeing all your bakes I’m seriously considering getting one.
lucyparissi says
I think these would pass as dietary and I could therefore eat them during this period of deprivation (kidding, kinda). Fabulous idea and they look both healthy and yummy #CookBlogShare
bakingqueen74 says
Yes that was what I was going for, though luckily they were tasty too! 🙂
The Free From Fairy says
What a wonderful idea baking these in the slow cooker. I really must get myself one because every recipe I have read this morning has involved one! I feel left out!! Loving the sound of all the other oaty recipes too. Thanks for sharing them all.
Kirsty Hijacked By Twins says
Ooooh this looks delicious! I wouldn’t have thought about using the slow cooker to make but I’ll be having a go! x #cookblogshare
Diana says
I really need a slow cooker! These oat bars look so healthy and delicious! And thanks for linking to my oats milkshake recipe! xx
Helen at Casa Costello says
Great idea to make them in your slow cooker – I bet they don’t turn out as crispy as mine usually do in the oven. Love the list of other oath posts too! Thanks for joining in with #Bakeoftheweek x
bakingqueen74 says
Thanks Helen, look forward to joining in again next week!
Janice (@FarmersgirlCook) says
You are so inventive! I love the look of these healthy bars, definitely bookmarking.
bakingqueen74 says
Thanks Janice, I do love a slow cooker experiment!
fabfood4all says
Gosh I never knew you could make Flapjacks in a slow cooker – you are a fabulous inspiration with all your recipes! Thanks for linking to my Flapjacks:-)
bakingqueen74 says
Most baking recipes seem to work I find! you’re welcome, thanks for linking back to me too on the meringues
isabellasewell1 says
Thank you so much for the link love 🙂 These look delicious, love the sound of pumpkin seeds with a hint of mango. Yum!
bakingqueen74 says
Thanks Isabella – we have nearly polished them off now, must make more
munchiesandmunchkins says
Thanks for linking to me – these look a bit tasty. I’m loving coconut oil at the moment x
bakingqueen74 says
you’re welcome! it’s great isn’t it, both tasty and healthier x
Nazima Pathan says
these sound perfect for a healthy snack – and great idea cooking them in the slow cooker. I shall be trying out !