7 Days Fun of Clean RecipesDownload
13Oct, 16
Clean Food Love
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Raspberry Almond Oat Bars

Perfect for Breakfast on busy mornings!

Makes 15 breakfast bars




  • 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



  • 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



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.



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.



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