Prep time: ±20 min + 25 min baking + cooling time
Cranberry–orange sauce:
- 240 g fresh or frozen cranberries
- 160 g pure maple syrup
- 200 ml fresh orange juice
- 1 tsp orange zest
- 1 tsp cinnamon
- 45 g chia seeds
Base & crumble topping:
- 135 g rolled oats
- 2 tbsp La Vida Vegan Coconut
- 80 g shredded coconut
- 50 g almond flour
- 80 g pure maple syrup
- 80 g melted coconut oil
- 1 tsp vanilla extract
- ¼ tsp salt
Method:
- Preheat the oven to 180 °C. Line a 20×20 cm baking pan with parchment paper, leaving some overhang for easy removal.
- Add the cranberries, maple syrup, orange juice, orange zest, and cinnamon to a saucepan. Cook over medium heat for 5–7 minutes until the cranberries burst and the sauce thickens slightly.
- Remove from the heat, stir in the chia seeds, and let sit for 10 minutes to thicken further.
- In a large bowl, mix the oats, La Vida Vegan Coconut, toasted coconut, almond flour, maple syrup, melted coconut oil, vanilla extract, and salt until well combined and slightly sticky.
- Firmly press ⅔ of the oat mixture evenly into the prepared pan.
- Spread the cranberry–orange sauce evenly over the base, reaching all corners.
- Crumble the remaining oat mixture over the sauce and gently press it down so it adheres.
- Bake for 20–25 minutes, until the top is golden brown and the edges feel firm.
- Allow to cool completely before lifting out of the pan and slicing, so the layers set nicely.
- Cut into squares or rectangles. Store covered in the refrigerator for up to 5 days, or freeze for later use.
Tip: For an extra festive touch, drizzle melted white chocolate coconut spread over the bars after baking.
