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Almonds being poured in Raspberry mix for Breakfast Bars
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Almond and Raspberry Breakfast Bars

Almond Raspberry Breakfast Bars made healthier 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
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Breakfast
Cuisine: American
Servings: 9 servings
Author: Aysegul Sanford

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

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