Baked Oat & Pecan Bars

These bars are the perfect snack -for the bike or any active lifestyle! Once wrapped up in a bit of tinfoil they don’t melt, crumble or turn soggy! The dates give a great sweet flavour whilst the pecans give a little crunch texture, I like spice in mine but they’re great ether way.

Serves 6 large bars

Cooks in Minutes


  • 2 cups of gluten free oats
  • 1 cup of Medjool dates pitted (about 200g)
  • 1 cup coconut water
  • 1 cup pecans (break into pieces)

**optional extras- spiced oat bars

  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp mixed spice


  1. Preheat oven 200ºC
  2. Place the oats in a food processor and blend until a flour forms, remove and place in a bowl.
  3. In the food processor pour in the coconut water and Medjool dates, blend until a smooth caramel forms. Add a pinch of sea salt & spices if using.
  4. Mix the date caramel with the oat flour until its fully combined (it should look like a heavy paste)
  5. Stir in the pecans.
  6. Spoon into a lined baking tray and press down using back of spoon to create a level top.
  7. Bake for 17-20 minutes, keeping an eye on them. They should look nice and crisp on top, and still a little moist on the inside.
  8. Let sit overnight or at least 30 min on a wire rack or plate :).