These oat bars are a family favourite & crowd-pleaser. They are packed with juicy raspberries & the grated lemon gives them a fresh zingy lift.
By using sugar-free apple sauce you can reduce the amount of fat you need, plus the apple-sauce also offers natural sweetness & moisture. By using coconut oil, this recipe can be made into a vegan one.
My recipe includes ground flaxseed & chia seeds, to add to the nutritive value. They make a great grab & go breakfast a lovely tea-time treat.
Makes: about 16 bars
Preparation time: 15 mins
Baking time: 50 mins
120g wholemeal plain flour
50g plain flour
175g rolled oats
3 tbsp ground flaxseed
2 tbsp milled chia seeds
70g unsalted butter, cut into small chunks or coconut oil, small spoonfuls
105g sugar-free apple sauce
120g runny honey or coconut sugar
Finely grated rind from 1 lemon
300g fresh raspberries
Preheat the oven to 180ºC. Line & grease a shallow tin measuring 29cm X 18cm.
Put the flours, ground flaxseed, milled chia seeds & oats into a bowl. Add the butter or coconut oil & using your fingertips, combine until the mixture forms fine breadcrumbs.
Add lemon rind, apple sauce, honey or coconut sugar & mix.
Transfer half of this oaty mix into the greased tin & pat down using a spatula.
Scatter raspberries on top.
Sprinkle the remaining oaty crumble mix over the raspberries.
Bake for about 45-50 mins until golden brown.
Once cool, slice into bars.
Variation: use a mixture of blueberries & raspberries as the filling.
Don’t forget you can find my favourite recipes in my FREE eBook here.