Almond and Raspberry Breakfast Bars
These delicious almond and raspberry breakfast bars are a nutritious and satisfying way to start your day. Packed with wholesome ingredients, they offer a perfect balance of flavor and crunch.
Equipment
- 1 mixing bowl
- 1 baking pan (9x9 inch or similar)
- 1 parchment paper
- 1 spoon or spatula
- 1 oven
Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/2 cup chopped almonds
- 1/3 cup honey or maple syrup
- 1/2 cup almond butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh or frozen raspberries
Instructions
- Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper, allowing some overhang for easy removal later.
- In a mixing bowl, combine the rolled oats, almond flour, and chopped almonds. Stir until well mixed.
- In a separate bowl, combine the honey (or maple syrup), almond butter, vanilla extract, and salt. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until fully combined.
- Gently fold in the raspberries, being careful not to break them apart too much.
- Spread the mixture evenly in the prepared baking pan, pressing down firmly to ensure even cooking.
- Bake in the preheated oven for about 25 minutes, or until golden brown around the edges.
- Once finished, remove from the oven and allow them to cool in the pan for about 10 minutes. Carefully lift them out using the parchment paper and place them on a wire rack to cool completely.
- Once cooled, cut into 12 bars and enjoy.
Notes
You can store these bars in an airtight container for up to a week.
Feel free to substitute the raspberries with other berries or dried fruits if desired.
For a nut-free version, substitute almond flour with oat flour and almond butter with sunflower seed butter.