Raspberry Oat Breakfast Bars
Servings: 9
Ingredients
- 1 egg
- 2 teaspoons vanilla extract divided
- 1/2 cup butter melted and slightly cooled
- ⅓ cup plus 2 tablespoons maple syrup
- 1 cup 120 grams oat flour
- 1-1/2 cups rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 2 pints fresh raspberries
- 1 teaspoon tapioca starch
Instructions
- Preheat oven to 350F. Line a 8”x8” pan with a parchment paper sling and set aside.
- In a large bowl whisk together the egg, 1 teaspoon vanilla extract, melted butter and 1/3 cup of maple syrup. Add in the oat flour, oats, baking powder and salt and mix together until it forms a wet crumbly mixture.
- Take about two thirds of the crumble mixture and place it in the prepared dish. Pat down the mixture evenly with your hands or a spatula.
- In a small bowl toss together the fresh raspberries and 1 teaspoon tapioca starch. Add in 1 teaspoon vanilla extract and 2 tablespoons maple syrup and toss together, mashing a few raspberries as you mix.
- Place the raspberry mixture evenly on the on top of the crust.
- Sprinkle the remaining crumble mixture evenly on top.
- Place in the oven and bake for 30 minutes until the topping is golden.
- Cool on a wire rack and then cut into squares.
Notes
- We really wanted to keep the sugar low on these for breakfast. If you are serving these more as dessert you can increase the maple syrup in the fresh raspberries from 2 tablespoons to 1/4 cup. We've also tried honey as a sweetener, and that works well.
- Looking to avoid egg? We tested this with an egg substitute and without egg. The egg helps hold this together, but it can be made without if if you really have to. It will be just a little less stable of a "bar". We do not like the addition of a flax egg as it made it too crumbly.
- These bars can be stored at room temperate for up to 1 day, and should be stored in the refrigerator after that for up to 3 days.
Nutrition
Calories: 253kcal | Fat: 12g