Almond and Raspberry Breakfast Bars

Almonds being poured in Raspberry mix for Breakfast Bars

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

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 350kcal

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