A guilt-free sweet treat – perfect for a coffee or tea break or popping in a lunchbox for a midday energy boost!
RASPBERRY AND COCONUT OAT BARS
Serves 10-12
Preparation time 15-20 minutes
Cooking time 15-20 minutes, plus cooling
INGREDIENTS
- 1 ripe banana
- 200g oats
- 1 tsp cinnamon
- 50g ground almonds
- 50g sunflower seeds
- 40g light brown soft sugar
- 4 tbsp Borderfields Cold Press Rapeseed Oil
- 4 tbsp honey
- 100g fresh raspberries
- 40g desiccated coconut
Method:
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a square 20cm baking tray with parchment paper.
- Mash the banana in a mixing bowl. Add the oats, cinnamon, ground almonds and sunflower seeds.
- Add the light brown soft sugar, oil and honey to a small saucepan and cook over a low heat until the sugar has dissolved. Pour into the mixing bowl and mix to combine the wet and dry ingredients. Add the raspberries to the mixture carefully and combine.
- Tip the mixture into the prepared tray and flatten down using the back of a spoon, ensuring the mixture reaches the corners and is evenly distributed. Sprinkle over the desiccated coconut.
- Bake in the oven for 15-20 minutes or until golden around the edges. Remove from the oven and cool for 5-10 minutes before cutting into 10-12 slices.
For more sweet and savoury recipe inspiration, visit www.borderfields.co.uk
