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.
Notes
Note: This recipe fits a 3.5 l slow cooker. Double for a larger one, or it would be quite thin. Alternatively, use a cake tin inside your slow cooker to cook it in.