Happy beginning of Summer! To kick off June, I’ve made these fruity raspberry and almond oat bars to celebrate the (hopefully) sunny next few months. Using all things almond in this recipe (whole almonds, flaked almonds, ground almonds and almond extract), it has a wonderful nutty taste which works lovely with the sharp, raspberry filling.
These bars aren’t super sweet and do tend to crumble; this can be rectified by adding more honey to the recipe as this will sweeten them and help them stick together. I however like to warm them up and serve with either ice cream or yogurt – (GF) crumbs won’t stop me!
Makes 9 squares;
– 1 punnet of fresh raspberries (150g)
– 2 cups GF oats (200g)
– 1/2 cup ground almonds (60g)
– 1/2 cup whole almonds, roughly chopped (50g)
– 1/4 cup flaked almonds (20g)
– 1 tsp cinnamon
– 1/4 cup coconut oil (50g)
– 1/3 cup honey (120g)
Preheat oven to 200C/390F/gas mark 7 and line a baking tray with greaseproof paper.
Mash the raspberries in a bowl and set aside for later. Next, mix together the dry ingredients in a large bowl – GF oats, ground almonds, chopped almonds and cinnamon (leave the flaked almonds for the topping). Stir the ingredients together until fully mixed.
Heat the coconut oil and honey until melted, adding in a tsp of almond extract at the end. Take off the heat and pour over the oat/almond mix, making sure everything is coated to create a delicious, gooey mixture.
Pour half of the oat mixture into your baking tray, pressing down with a spoon to create an even layer (a slightly wet spoon will help when doing this). Next spread your mashed raspberries over the top; finishing with the second layer of oats. Make sure everything is in an even, smooth layer before sprinkling your flaked almonds over the top.
Bake in the oven for 12mins or until golden. Let them cool before slicing into 9 pieces (or eat straight out of the oven like me…)