24/06/2026
Hello lovelies, I know I’m your sugar dealer but at the same time I have to feed a family and believe it or not my kids don’t have that much sugar (no Biscuits for you little babes, soz 😁).
So this is what I make for lunch boxes, still sweet with all that maple and rice syrup but no refined sugar in sight.
Ingredients (for 24 bars, freezes well):
150g olive oil
200g maple syrup
80g rice syrup
140g nut butter of choice (I use cashew in the video)
1 tablespoon vanilla essence
160g oats
90g ground almonds
2 tablespoons cornstarch
1 tsp salt (I use flaky sea salt)
230g mixed nuts / seeds
2 handfuls of flaky almonds
Preheat fan oven to 150 degrees Celsius.
In a large bowl mix together nut butter, olive oil and syrups. Mix well. Add vanilla, mix again. Add oats, salt, cornstarch and ground almonds. Mix, then add your nuts and seeds.
Line 2 20x20cm baking tins, divide mixture evenly, spread out to all sides. Sprinkle with almonds and bake for about 35-40 mins.
How long depends on your oven (mine is an industrial one) and how soft or crunchy you like them.
They harden up a bit when they cool down.
Let them cool down for about 15 minutes in the pan then cut into slices.
I store mine in a container in the fridge where they should last 2 weeks or so (ours are always eaten before that!).
It’s a very forgiving recipe, you can use all maple syrup if you can’t find rice syrup but that makes it very sweet and you might need to add more salt to balance that out.
If you like snickers, use peanut butter, peanuts and add chocolate chips (sorry the sugar dealer is coming out again 😅).
If you like Nutella, use roasted hazelnuts and ground hazelnuts instead of almonds, use a hazelnut spread instead of the nut butter (or make your own hazelnut butter by throwing roasted hazelnuts in a food processor). The variations are endless.
Happy baking and let me know if you’re keen on some more recipes!
Lots of love
Jess x
