blackberries, roughly chopped
hazelnuts, lightly crushed
honey (alternatively agave or maple syrup)
Preheat the oven to 325 F/ 170 C/ gas mark 3. Line a 20×20 cm baking tin with non-stick paper.
In a large bowl combine the oats, hazelnuts and flaxseed and set aside.
In a saucepan heat up the blackberries, honey (or agave or maple syrup if you prefer) and coconut oil. Simmer for 5 minutes stirring occasionally. Pour into the oat mixture and stir thoroughly to combine. Pack the mixture tightly into the tin and bake for 20 minutes. Let cool completely before cutting into bars. Should yield about 10 bars.