Simple Recipes for Every Day
Raspberry Breakfast Bar
- Serves: 9
- Prep Time: 20 min
- Cook Time: 30 min
Ingredients
- 1½ cups old fashioned oats
- ½ cup flour
- ½ cup brown sugar
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ teaspoon cinnamon
- ¼ cup sliced almonds
- ¼ cup unsweetened coconut flakes
- ½ cup coconut oil, melted, plus more for greasing
Filling
- 1⅔ cup raspberries, fresh or frozen
- 3 tablespoons honey
- 2 teaspoons cornstarch
- ¼ teaspoon almond extract
Ingredients
- 1½ cups old fashioned oats
- ½ cup flour
- ½ cup brown sugar
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ teaspoon cinnamon
- ¼ cup sliced almonds
- ¼ cup unsweetened coconut flakes
- ½ cup coconut oil, melted, plus more for greasing
Filling
- 1⅔ cup raspberries, fresh or frozen
- 3 tablespoons honey
- 2 teaspoons cornstarch
- ¼ teaspoon almond extract
Method
Preheat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper and then grease with coconut oil.
Make the crust. In a large bowl, combine the oats, flour, brown sugar, baking soda, salt, cinnamon, almonds and coconut flakes. Pour the coconut oil over the oat mixture and stir with a wooden spoon to combine.
Make the filling. In a medium sized bowl combine the raspberries (see Note), honey, cornstarch and almond extract, mix well.
Using your hands, press ⅔ of the oat mixture into the bottom of the prepared baking dish. Using a spatula, spread the filling evenly over the dry ingredients. Evenly crumble the remaining oat mixture over the top.
Bake in the oven until the top begins to turn golden brown, about 30 minutes. Remove from the oven and cool completely before slicing.
Note: If using frozen berries, place the filling mixture in a microwave safe bowl and heat on high for 30 seconds in the microwave, to make the filling more mixable.