Almond and Raspberry Breakfast Bars
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Almond and Raspberry Breakfast Bars
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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
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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 Information
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Calories
350kcal
(18%)
Carbohydrates
37g
(12%)
Protein
7g
(14%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Sodium
244mg
(10%)
Potassium
331mg
(9%)
Fiber
9g
(36%)
Sugar
19g
(38%)
Vitamin A
26IU
(1%)
Vitamin C
21mg
(23%)
Calcium
116mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Sodium | 244mg | 10% |
| Potassium | 331mg | 7% |
| Fiber | 9g | 36% |
| Sugar | 19g | 38% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 21mg | 23% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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