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Golden Manuka & Toasted Oat Wellness Bars

A premium, fiber-rich energy bar that bridges the gap between a snack and a supplement. Featuring the earthy depth of New Zealand Manuka honey and slow-roasted oats, these bars offer sustained glucose release and a sophisticated, floral-caramel flavor profile.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
2 hours
Total Time 2 hours 40 minutes
Servings: 10 Bars
Course: Breakfast
Cuisine: Snack
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Cups Old Fashioned Rolled Oats Essential for texture; avoid "instant" or "quick" oats.
  • 1/2 Cups Raw Almonds Roughly chopped for a crunch that mirrors the toasted oats.
  • 1/3 Cups Authentic Manuka Honey Use UMF 5+ or higher to ensure the signature "resin" grip.
  • 1/4 Cups Virgin Coconut Oil The cooling agent that helps the bars solidify and snap.
  • 1/4 Cups Flax Seeds or Chia Seeds Adds a nutritional boost and helps absorb excess moisture.
  • 1 Tsp Vanilla Bean Paste Elevates the floral, woodsy aromatics of the Manuka.
  • 1/2 Tsp Flaky Sea Salt The critical contrast to the honey’s deep caramel notes.

Equipment

  • 1 Baking Sheet For pre-toasting the oats and almonds.
  • 1 8x8 inch Square Pan Metal or glass; the ideal size for thick, chewy bars.
  • 1 Parchment Paper Crucial for the "sling" to remove bars without sticking.
  • 1 Small Saucepan For gently melting the honey and coconut oil.
  • 1 Large Mixing Bowl To toss the toasted ingredients with the liquid binder.
  • 1 Heavy Glass or Press Used to compress the mixture into the pan firmly.
  • 1 Sharp Chef’s Knife Ensures clean edges during the final slicing.

Method
 

  1. Golden Toasting:
    Preheat oven to 175°C. Spread oats and almonds on a tray and bake for 8–10 minutes. This removes moisture and builds a deep, nutty aroma.
  2. Gentle Melt:
    Combine Manuka honey, coconut oil, and salt in a saucepan over very low heat. Stir until fluid, but do not simmer to protect the honey's bio-active enzymes.
  3. The Fusion:
    Remove from heat and stir in the vanilla and seeds. Pour this liquid gold over your toasted oats and toss until every grain is glossy and coated.
  4. The Pressure Pack:
    Line your 8x8 pan with parchment. Transfer the mix and use a heavy glass to press down with maximum force. Compression is what prevents crumbling.
  5. Setting Bake:
    Lower oven to 150°C and bake the pan for 15 minutes. This "cures" the honey, turning it into a stable, chewy binder.
  6. Curing & Slicing:
    Cool to room temperature, then refrigerate for 2 hours. Once firm, lift the parchment "sling" and slice with a sharp knife in one clean motion.

Notes

Serving & Presentation

To match the premium quality of Manuka honey, keep the presentation clean, artisanal, and rustic.
  • The Artisanal Wrap: Cut small rectangles of brown parchment paper and wrap them around the center of each bar. Secure with natural jute twine for a professional "bakery-style" look that also keeps fingers clean.
  • The "Log Cabin" Stack: If serving on a platter, stack the bars in a crisscross pattern to create height. This allows guests to see the toasted texture and thickness of the bars from all angles.
  • Final Garnish: Sprinkle a tiny pinch of flaky sea salt or a dusting of cinnamon just before serving. The salt catches the light and highlights the amber hue of the honey.
  • Ideal Pairings: * Morning: Serve with a dollop of tart Greek yogurt.
    • Afternoon: Pair with a hot cup of Earl Grey or Rooibos tea to complement the floral notes.