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Raspberry Almond Oat Bars

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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:

  • 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.

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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