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Slow Cooker Pumpkin Seed and Mango Oat Bars
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5 from 2 votes

Slow Cooker Pumpkin Seed and Mango Oat Bars

Oat bars with pumpkin seeds and dried mango baked in your crockpot and perfect for lunch boxes and healthy snacking
Course Baking, Snack
Cuisine Slow Cooker
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 6
Calories 255kcal

Ingredients

Instructions

  • 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.

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.

Nutrition

Calories: 255kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 12mg | Potassium: 197mg | Fiber: 2g | Sugar: 13g | Vitamin A: 655IU | Vitamin C: 0.9mg | Calcium: 53mg | Iron: 1.9mg