makes 8

30 minutes



  • 200g rolled oats
  • 75g dried cranberries
  • 75g pumpkin seeds
  • 2 carrots, grated
  • 2 tsps cinnamon
  • 1 tsp ground ginger


  • 6 tbsps Sweet Freedom Fruit Syrup


  1. Preheat the oven to 180C and grease and line a 20cm x 25cm baking tin.⁠
  2. Mix together the oats, cranberries, pumpkin seeds, grated carrot, cinnamon, ginger and orange zest in a bowl.⁠
  3. Gently melt the coconut oil with the nut butter and maple syrup. ⁠
  4. Pour into the bowl along with the mashed banana and vanilla and mix well to combine.⁠
  5. Tip into the tin and spread out evenly. ⁠
  6. Pat down well with the back of a spoon then bake for 25 minutes until golden and firm. ⁠
  7. Leave to cool in the tin for 15 minutes then cut into bars. Leave to cool completely then enjoy!⁠

*We cannot guarantee this recipe is allergen free.

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