Gluten Free & Dairy Free Mango Coconut Oat Bar 

Escape to the tropics with every bite! These Mango and Coconut Oat Bars bring island flavours to your snack game 🌴🥥 (and they’re gluten-free!)”

Loaded with toasted coconut and juicy mango, these bars are chewy, satisfying, and perfect for busy days 🌞 Just a few simple ingredients to whip up a batch of pure tropical bliss!

Gluten Free & Dairy Free Mango Coconut Oat Bar 

Craving paradise? These Tropical Mango Coconut Bars are your ticket to island vibes (and they're gluten-free!)

Cooking Method: Bake Courses: Breakfast, Snacks Recipe Keys: Dairy Free Gluten Free

Print Recipe

Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Difficulty: Beginner Servings: 6

Ingredients

Servings

• 150 g - gluten-free rolled oats

• 75 g - dried mango, finely diced

• 40 g - unsweetened coconut flakes

• 40 g - cashews or almonds (cheaper alternatives to macadamia)

• 4 - tbsp maple syrup (about 60ml)

• 3 - tbsp coconut oil, melted (about 45ml)

• 1 - tsp vanilla extract

• - Pinch of salt

Instructions

1. 1. Preheat oven to 180°C (160°C fan). Line your loaf tin with parchment paper
2. 2. Spread oats, coconut, and nuts on a baking tray and toast in oven for 8-10 minutes until lightly golden and fragrant, stirring halfway. Watch carefully to prevent burning
3. 3. In a small pan, gently warm maple syrup, coconut oil, and vanilla just until combined
4. 4. In a large bowl, mix toasted oats, coconut, chopped nuts, and diced mango
5. 5. Pour over the warm syrup mixture and stir thoroughly until everything is well coated
6. 6. Press mixture VERY firmly into your lined tin - use the back of a spoon or bottom of a glass to really compress it (this is crucial for bars that don't crumble)
7. 7. Bake for 18-20 minutes until golden at edges
8. 8. Cool completely in tin (about 1 hour), then refrigerate for 30 minutes before cutting into 6 bars