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

Ingredients:

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 

Method:

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.