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7 Days Fun of Clean RecipesDownload
13Oct, 16
Clean Food Love

Perfect for Breakfast on busy mornings!

Makes 15 breakfast bars

raspberry-almond-oat-bars-recipe

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

raspberry-almond-oat-bars-clean-eating

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

raspberry-almond-oat-breakfast-bars

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

raspberry-almond-oat-bars-clean-eating-recipe

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.

Raspberry Almond Oat 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

    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.
https://cleanfoodcrush.com/raspberry-almond-oat-bars/

Clean Food Love

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