Raspberry Oat Breakfast Bars (Print-Friendly Version)
Crunchy oat squares packed with tangy raspberries, crunchy almonds and sweet coconut for energizing mornings or midday treats.
# Ingredients You'll Need:
→ Base and Topping
01 -
180 g traditional rolled oats
02 -
65 g all-purpose flour
03 -
100 g dark brown sugar
04 -
0.25 teaspoon baking soda
05 -
0.25 teaspoon fine sea salt
06 -
0.5 teaspoon cinnamon powder
07 -
25 g almonds, thinly sliced
08 -
20 g coconut flakes, unsweetened
09 -
120 ml melted coconut oil, plus extra for pan coating
→ Fruit Filling
10 -
230 g raspberries (fresh or thawed frozen)
11 -
45 ml pure honey
12 -
7 g cornstarch powder
13 -
0.25 teaspoon pure almond extract
# How to Make It:
01 -
Get your oven hot at 180°C. Put parchment in a 20x20 cm baking dish and brush it lightly with some melted coconut oil.
02 -
Grab a big bowl and stir your oats, flour, brown sugar, baking soda, sea salt, cinnamon, sliced almonds, and coconut flakes together.
03 -
Drizzle your melted coconut oil onto the dry stuff. Mix everything with a wooden spoon until you've got an even, crumbly texture.
04 -
In another bowl, mix your raspberries with honey, cornstarch, and almond extract. Stir until the berries are coated and the mix starts to thicken a bit.
05 -
Press about two-thirds of your oat mix firmly into the bottom of your dish. Spread all the raspberry mix on top. Sprinkle the leftover oat mix over everything.
06 -
Pop it in the oven for around 30 minutes until the top turns golden brown. Let it cool completely in the pan before you cut it up.
# Extra Information:
01 -
Make sure it's totally cool before cutting so you don't end up with messy edges.
02 -
If you're using frozen raspberries, they might make things watery. Just dab them with a paper towel if needed.