Serves: 10-12
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:
- Pre-heat the oven to 180?C.
- Mash the banana in a mixing bowl; and then stir in the oats, cinnamon, ground almonds and sunflower seeds.
- Add the sugar, honey and Borderfields Cold Pressed Rapeseed Oil to a small saucepan, heating over a low temperature until the sugar has dissolved.
- Pour into the mixing bowl and mix to combine the ingredients. Next, add the raspberries to the mixture and stir gently.
- 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.
- 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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