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Simple Oat and Raisin Cookies

Whether you’re running around after a toddler or jumping between back-to-back meetings, snacking on the go can often be a necessary way of eating when we’re busy. As much as we may try to prioritise time to sit down and eat breakfast or lunch, it’s not possible 100% of the time. But that doesn’t mean snacking needs to be unhealthy.

These simple oat and raisin cookies make an excellent and nutritious snack for all ages and are so easy to make, containing just six ingredients. They also work as a great on-the-go breakfast option when made ahead to prepare for those days when you’re running out the door.

I make these with either gluten-free oats or buckwheat flakes. I find the oats add more texture whereas the buckwheat is a little softer so slightly easier for those without a full set of teeth. This recipe makes 10 cookies.

Oat and Raisin Bars


  • 200 g Gluten Free Oats or Buckwheat Flakes
  • 80 g Raisins
  • 100 ml Organic Apple Juice
  • 1 tbsp Almond Butter
  • 4 tbsp Coconut Oil melted
  • 2 tbsp Honey* or Maple Syrup
  • 1 tsp Cinnamon optional


  • Mix ingredients in a large bowl then transfer to an oiled baking tray and cook on 200°C for 15 minutes, or until golden on top.
  • Cool and slice into squares or bars for serving or storing.


Store for up to one week in an airtight container. Will freeze well for up to one month. *For babies over one year old.

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