Raspberry Breakfast Bars
Ingredients
- 200g Asiago Frozen Raspberries
- 200g whole wheat flour
- 300g sugar free raspberry jam
- 180g dark brown sugar
- 140g oats
- 100g coconut oil
- 70g sliced almonds
- 1 tsp vanilla essence
- ½ tsp ground cinnamon
- ½ tsp baking soda
- Pinch of salt
Method
These homemade raspberry breakfast bars are a delicious breakfast option both if you are in a rush or whether you want to relax and enjoy a delicious dessert treat.
- Preheat oven to 180°C.
- Lightly grease foil on a baking tin.
- Whisk coconut oil and brown sugar for 3 minutes. Add in the vanilla essence and whisk again for another 30 seconds.
- In a medium sized bowl, mix flour, oats, sliced almond, cinnamon, baking soda and salt.
- Combine both mixtures together and mix well.
- Put â…” of the mixture at the bottom of the tin. Press evenly and firmly.
- Melt the jam in the microwave (or over a hub) to be able to spread more easily. Spread evenly as the next layer of the tin.
- Layer on with frozen raspberries and top the remaining â…“ of the mixture on top.
- Bake until golden brown (around 25 minutes).
- Refrigerate until cool, then cut into squares.
This recipe makes about 20 normal sized portions. Make sure you cut your portions after some refrigeration time (we would suggest at least a few hours).
Original recipe by OMGFoodMalta.