Raspberry Oat Treats (Printable Version)
Sweet raspberry filling meets hearty oats in these homemade bars. They’re packed with fiber, skip refined sugars, and are perfect to take on the go.
# Ingredients:
→ Dough Ingredients
01 -
2 tablespoons of maple syrup
02 -
1 medium-sized egg
03 -
50 grams almond flour
04 -
1/4 teaspoon salt
05 -
110 grams oat flour
06 -
1/2 teaspoon of ground cinnamon
07 -
1/4 teaspoon of baking powder
08 -
2 tablespoons melted coconut oil, unsalted butter, or a plant-based butter
→ Raspberry Chia Spread
09 -
70 grams of raspberries (frozen works too)
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1 and 1/2 tablespoons chia seeds
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Half a tablespoon lemon juice
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2 tablespoons maple syrup or sweetener of choice
# Steps:
01 -
On medium-low heat, let the raspberries, lemon juice, and maple syrup cook together in a small pot. With a wooden spoon, mash the fruit while cooking. Once soft and smooth, stir in chia seeds and take off the heat. Allow the mixture to sit and cool—it’ll thicken as it cools.
02 -
In a medium bowl, whisk the egg, maple syrup, and melted butter (any kind you choose) until it’s smooth and well mixed.
03 -
In another bowl, blend together oat flour, almond flour, cinnamon, baking powder, and a pinch of salt.
04 -
Pour your liquid mix over the dry ingredients and stir gently until it forms a pliable dough.
05 -
Split the dough into two pieces. Roll each one flat and thin (quarter-inch thickness works great) using parchment to avoid sticking. Put some of your jam down the middle of each sheet. Fold one side over the filling first, then the other side, sealing the spread inside. Roll to make sure the seam ends up underneath.
06 -
Slice each dough log into three smaller bars (you’ll end up with six total). At 180°C, bake for 10-12 minutes in an air fryer or use an oven set to 180°C (160°C fan)/350°F for 20-25 minutes until crispy and golden. Let them cool before eating!
# Notes:
01 -
If you’re in a rush, you can swap the chia jam for your favorite store-bought jam.
02 -
Keep the bars fresh by storing them in an airtight container for five days—or freeze them to save even longer.
03 -
To make oat flour, blend rolled oats in a food processor until fine and powdery.