Raspberry Almond Oat Bars

Perfect for Breakfast on busy mornings!

Makes 15 breakfast bars

Ingredients:

Crust:

• 2 cups rolled oats (dry) I use gluten-free
• 1 cup sliced almonds
• 6 Tbsp raw honey, or pure maple syrup
• 2 Tbsps unrefined coconut oil
• 1 tsp sea salt
• 1 tsp cinnamon
• 2 medium bananas
• 2 tsps almond extract
• 1 scoop Vanilla Whey Protein

Topping:

• 1/2 cup rolled oats (dry) gluten-free
• 1/4 cup sliced almonds
• 1/2 cup pumpkin seeds, pepitas
• 1.5 cups fresh raspberries
• 1/2 cup unsweetened coconut milk, or milk of choice

Instructions:

For the crust:

Preheat oven to 375 degrees f.

Line 9 x 13 baking pan with parchment, then lightly grease/spray with coconut oil.

Add all crust ingredients into food processor; pulse until completely combined.

Pour into prepared pan and smooth.

Bake 10-12 minutes.

Topping:

Stir to combine topping ingredients in a glass bowl.

Remove hot pan from oven; spread topping over the crust, and lightly press.

Bake an additional 20-22 minutes until very lightly browned, and bubbly.

Let cool, and gently slice into bars.

These store well in the refrigerator in a sealed container for one week.

Or, freeze in a tightly sealed container – use within 2 weeks.

Enjoy!

❤Rachel

Raspberry Almond Oat Bars

Category Breakfast Dessert Recipes Snacks

Ingredients

Crust:

• 2 cups rolled oats (dry) I use gluten-free
• 1 cup sliced almonds
• 6 Tbsp raw honey, or pure maple syrup
• 2 Tbsps unrefined coconut oil
• 1 tsp sea salt
• 1 tsp cinnamon
• 2 medium bananas
• 2 tsps almond extract
• 1 scoop Vanilla Whey Protein

Topping:

• 1/2 cup rolled oats (dry) gluten-free
• 1/4 cup sliced almonds
• 1/2 cup pumpkin seeds, pepitas
• 1.5 cups fresh raspberries
• 1/2 cup unsweetened coconut milk, or milk of choice

Instructions

Instructions For the crust:

1. Preheat oven to 375 degrees f.
2. Line 9 x 13 baking pan with parchment, then lightly grease/spray with coconut oil.
3. Add all crust ingredients into food processor; pulse until completely combined.
4. Pour into prepared pan and smooth.
5. Bake 10-12 minutes

Topping:

1. Stir to combine topping ingredients in a glass bowl.
2. Remove hot pan from oven; spread topping over the crust, and lightly press.
3. Bake an additional 20-22 minutes until very lightly browned, and bubbly.
4. Let cool, and gently slice into bars.

Prep ahead! These store well in the refrigerator in a sealed container for one week. Or, freeze in a tightly sealed container - use within 2 weeks.

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