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Crazy Healthy Oats Treats

Crazy Healthy Oats Treats

Prep Time

15-20 min

Cook Time

7-10 min


21 per


100g Coconut oil (melted)

150g Gluten free oats

50g Desiccated coconut

100g Medjool dates, stones removed

100g dried apricots

60g Cacao nibs

20g Chia seeds

1 tsp cinnamon

pinch Himalayan pink salt (optional)

The eternal quest for a guilt-free snack, not just for your child’s lunchbox, but for you too. Sound familiar? Super. Read on. So, my son’s school has a great healthy eating policy which is a way to reduce their little bodies consuming horrible processed and sugar-laden foods. This is all good on Monday to Thursday where fruit or a chopped carrot fits the bill perfectly for that desired sweetness. But come Friday, which is the one day they are allowed to bring in a treat, we can get a little caught out. Your usual 5-4-3-2-1-type of bar is a no-no, but what can they actually have that is a real treat? I have a few ideas, and they involve me being entirely selfish, so that I get a little treat-time too. Win-win. This recipe is gluten, wheat, dairy and refined sugar free. It’s suitable for vegetarians and vegans too. It’s also getting a nice balance of low-GL carbs, with lots of fibre and excellent sources of healthy fats. The cacao nibs feel like you’re being treated to chocolate chips but you’re actually getting a very effective antioxidant. This treat is also bursting with micronutrients galore. And the little ones adore them because they think it’s a treat. And it is. But a good for you treat. What’s not to love?!


What you’ll need:

Food processor

Large and small bowl

Hot water

Baking tray (I used a small rectangular tray, 18 x 24cm)



WellNow Crazy Healthy Oat Treats Ingredients


  1. Pre-heat your oven to 170 C. Place your oats and desiccated coconut on a baking tray.  Pop in the oven for 7-10 minutes, until the coconut has taken on a golden colour.  Leave aside to cool for a few minutes.
  2. Coconut oil is solid at room temperature so you want to melt it. Do this by placing it in a bowl, and then placing the bowl in a larger bowl that has some hot water in it.  Leave to stand and it will be liquid in no time.
  3. Place all the ingredients in a food processor and blitz until it resembles flapjack mixture.
  4. Pour the mixture out onto a lightly greased (using coconut oil) baking tray. I make 15 squares with this and with the leftover mixture I rolled into six balls and then toss these in some desiccated coconut.  You could make the whole mixture as balls or squares depending on which takes your fancy.  I place the balls on a plate and leave covered in the fridge.
  5. Place them in the fridge for at least a couple of hours.I store them in the fridge so that they hold their shape when they go into the school lunchbox for a few hours before being scoffed.  They should be fine in an airtight container in a cool cupboard too.


To feel super healthy I enjoy one (or two) with a cup of vanilla chai tea.