Make these pretty, lightly sweet raspberry chia oatmeal bars for a nutritious start to your day. Sweet raspberry chia jam delivers a healthy balance of omega-3 fatty acids and calcium while a nutty oatmeal base packs in fiber and protein.
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients
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3 1/2 Cups Gluten Free Oats
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1 1/2 Cups Whole Blanched Almonds
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1/3 Cup Coconut Oil
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1 Banana, ripe
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1/4 Cup Maple Syrup
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1 Tablespoon Coconut Palm Sugar
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3 Tablespoons Organic White Chia Seed, Toasted
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3 Tablespoons Water, cold
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1/2 Teaspoon Baking Powder
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1/2 Teaspoon Vanilla Extract, Bourbon Madagascar
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1 Pinch Kosher Salt
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3 Fluid Ounces Raspberries, fresh or frozen
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1/2 Teaspoon Ground Korintje Cinnamon
Directions
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In a stainless small pot, add the raspberries and 1/4 cup of maple syrup. Simmer on low until berries break up, about 5 minutes. Add 2 Tbsp toasted organic white chia seeds, stir, and simmer another 2 minutes. Remove from heat and let cool.
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Take 1 cup of the almonds, 3 cups of oats, 1 Tbsp coconut sugar, 1/2 tsp baking powder and a pinch of salt and process in food processor until ground to a coarse flour. Place in a medium bowl. In a small bowl, mix the 3 Tbsp cold water with 1 Tbsp chia seeds until thick. Add the banana and mash together.
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Heat 1/3 cup of coconut oil with 2 Tbsp maple syrup in a small pot. Add the coconut oil mixture to the chia/banana mixture and stir well. A slightly thick dough should form.
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Line an 8 x 8 baking pan with parchment paper and spread the dough evenly. Spread the chia jam over this.
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Take the remaining 1/2 cup of almonds and 1/2 cup of oatmeal, and puree in a food processor until a coarse streusel topping is achieved. Do not over mix.