Serves: 10-12

Raspberry and Coconut Oat Bars

Raspberry and Coconut Oat Bars

Ingredients:

  • 1 banana
  • 100g raspberries
  • 40g desiccated coconut
  • 50g ground almonds
  • 60ml Borderfields Cold Pressed Rapeseed Oil
  • 200g oats
  • 40g light soft brown sugar
  • 1 tsp cinnamon
  • 60ml honey
  • 50g sunflower seeds

Method:

  1. Pre-heat the oven to 180?C.
  2. Mash the banana in a mixing bowl; and then stir in the oats, cinnamon, ground almonds and sunflower seeds.
  3. Add the sugar, honey and Borderfields Cold Pressed Rapeseed Oil to a small saucepan, heating over a low temperature until the sugar has dissolved.
  4. Pour into the mixing bowl and mix to combine the ingredients. Next, add the raspberries to the mixture and stir gently.
  5. Line a square 20cm baking tray with parchment paper. Tip the oat mixture into the tray and flatten using a spoon, ensuring the mixture reaches the corners and is evenly spread.
  6. Bake in the oven for 15-20 minutes or until golden round the edges. Remove from the oven and allow to cool for 5-10 minutes, before cutting into 10 or 12 slices.

Recipe courtesy of Borderfields


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