Raspberry Coconut Breakfast Bars
Easy
Raspberry Coconut Breakfast Bars – These make-ahead breakfast bars are great for busy mornings, lunchboxes and afternoon snacks. Simply blitz everything in your food processor and bake! They can also be stored in the freezer. They’re naturally sweetened with banana and dates and full of fibre from oats and flaxseed.
PREP IN
10 MIN
COOK IN
25 MIN
SERVE
12
Raspberry Coconut Breakfast Bars
Easy
PREP IN
10 MIN
COOK IN
25 MIN
SERVE
12
Introduction
Raspberry Coconut Breakfast Bars – These make-ahead breakfast bars are great for busy mornings, lunchboxes and afternoon snacks. Simply blitz everything in your food processor and bake! They can also be stored in the freezer. They’re naturally sweetened with banana and dates and full of fib
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Ingredients
- 200g oats, divided
- 125g coconut
- 75g ground flaxseed
- 3 bananas, broken into chunks
- 10 dates, pitted
- 2 tsp vanilla extract
- ½ tsp baking soda
- 125g fresh raspberries, divided
Method
- 1. Pre-heat oven to 180°C / 160°C fan and line a square 20cm (8inch) tin with parchment paper.
- 2. Place 100g of the oats into your food processor along with the coconut, flaxseed, banana, dates, vanilla and baking soda.
- 3. Blitz until the mixture is mostly smooth. Tip: Scrape the bowl down halfway through processing to make sure everything is mixed in.
- 4. Once it is a thick and sticky dough-like consistency, use a strong spoon to fold in the remaining oats (keep back a handful for later) and ¾ of the raspberries.
- 5. Transfer to the prepared baking tin, spread the mixture evenly in the tin with a spatula or back of a large spoon.
- 6. Sprinkle the reserved oats on top and then cut or tear the remaining raspberries in halves and gently press them into the top.
- 7. Bake for 25 minutes, then leave to cool in the tin on a wire rack for about 10 minutes before removing from the tin and leaving to cool completely.
- 8. Cut into bars and enjoy.
- 9. Store in an airtight container in the fridge for up to a week, or place bars in freezer bags and freeze for up to 3 months.
