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Almond and Raspberry Breakfast Bars
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Almond Raspberry Breakfast Bars made with an oat crust. Sweetened with fresh fruit, honey and a banana serve this breakfast bar recipe as a light treat with coffee in the morning or later with tea during the tea time
Ingredients
For the crust:
- 1 tablespoons chia seeds
- 4 tablespoons of water
- 2 +1/4 cups old-fashioned oats, divided
- 1 ripe banana, medium size
- 2 tablespoons honey
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup almond flour
For the filling:
- 4 cups fresh raspberries
- 11/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 zest of a lemon
- 1/2 tablespoon cornstarch
- 3-4 tablespoons honey
For the topping:
- 1 cup old fashioned oats
- 2 tablespoons honey
- 2 tablespoons coconut oil
- 3/4 cup sliced almonds, lightly toasted
- 1/2 teaspoon cinnamon
- pinch of salt
- 2 tablespoons unsweetened coconut
Instructions
To make the crust
- Pre-heat the oven to 350 degrees.
- Line an 8X8-baking dish with parchment paper. Set aside.
- Place the chia seeds in a small bowl and add the water. Stir until mixed. Set aside.
- Process the 2 cups of oats in the bowl of a food processor until it turns into oat flour, 30-45 seconds.
- Add in the banana, honey, coconut oil, vanilla & almond (if using) extracts, salt, and baking powder. Process for 30 seconds or until they are all combined.
- Transfer the mixture to a mixing bowl. Stir in the 1/4 cup oats, almond flour, and the chia seed & water mixture. Be aware that it will be a very sticky dough.
- Transfer the dough into the prepared baking pan. Using either your hands or the back of a spatula, press it down firmly (especially around the corners) to spread it evenly into the pan. If you use your hands, it will be easier to handle if you wet them a little bit.
To make the filling:
- Combine all ingredients in a mixing bowl and give it a gentle stir.
*To make the topping:
- Place all ingredients in a mixing bowl and toss to combine.To assemble: Distribute the filling equally on top of the crust.
- Sprinkle the topping over the raspberry filling making sure to cover the all of the fruit.
- Place it in the oven and bake 30-35 minutes, or until it turns slightly golden on top.Let it cool completely.
- Cut it into 9 pieces and serve. It can be stored in the fridge in an airtight container up to 4 days.
Notes
- You can also use frozen raspberries. However, make sure to let them thaw first.
- Before adding honey into the filling, taste the fruit. If it is already sweet add a little less or visa versa.
Nutrition
Calories: 350kcal | Carbohydrates: 37g | Protein: 7g | Fat: 22g | Saturated Fat: 9g | Sodium: 244mg | Potassium: 331mg | Fiber: 9g | Sugar: 19g | Vitamin A: 26IU | Vitamin C: 21mg | Calcium: 116mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!
These were an amazing treat, my kids loved them. 🙂
I am thrilled to hear that Delta.
What can I use if I don’t use Coconut oil at all. I’d rather use apple sauce instead (when I bake). Have you tried that???
Hi Susan,
I know a lot people, who use apple sauce instead of butter. I have never tried it myself so I cannot guarantee that it will work in this recipe. However, I think it is worth a try.
With that being said, I have been working on a healthier apple crumble recipe and tried switching coconut oil with homemade apple sauce and the end product wasn’t the best. I am in search of a good recipe where I can get better results with switching apple butter with regular butter or coconut oil. If you have one, I’d love to give it a try 🙂
Hope this helps.
Wish we could have a biiig piece of these breakfast bars now!! they look so delish! <3
They really are very yummy. Thanks for stopping by ladies. Cheers!
These breakfast bars look sooo delicious!!! I will be making a batch of these asap!!
Thank you Alicia! Cheers..
It’s so rewarding and worth the effort to experiment in search of a healthier alternative. Sometimes I find that the ‘different’ taste is a little weird at first, but like you say, your body will thank you for it?
Thanks for the recipe.
I am so glad you experimented and got a wonderful result for all of us. It looks delicious, and I am sure it is, and I am grateful that you used all that good-for-you ingredients.
Thank you Pang! 🙂
Oh my God,, this is the perfect Rasperry breakfast bars for me and my Family, thank you so much for this great recipe!
Have a great Weekend
Alnis
http://alnisfescherblog.com
Oh Hi Alnis,
I am so glad you liked them. They are our new favorites.
I also made them with a combination of pear-orange-cinnamon last weekend and it was a hit.
Thanks for stopping by!