These homemade raspberry breakfast bars are a delicious breakfast option both if you are in a rush or whether you want to relax and enjoy a delicious dessert.
Breakfast bars immediately invoke a sense of urgency. You eat them mostly on-the-go as a source of fuel. These raspberry breakfast bars are homemade and delicious! If you do not have time to make breakfast and need to eat something fast, you will thank yourself for making them!
However, we have to admit that these raspberry breakfast bars are more often than not our afternoon or evening treat, often accompanying a nice cup of tea or coffee. For us, they are not only a source of fuel but also of pleasure!
Healthy and nutritious, these raspberry breakfast bars can be the perfect breakfast option and contain the right amount of carbohydrates. Their delicious taste makes them a great treat to serve at tea time, and they are sweet enough to be served as an evening dessert. So, do not let the name fool you. This is the breakfast treat we all deserve!
We chose Asiago frozen raspberries from Whatsinstore for our series of recipes however, there is no need to limited yourself to frozen raspberries. It also works well with strawberries, blackberries, blueberries and even cherries. We have not yet tried other frozen fruits such as mangoes but they might be a great and sweet addition to this fool-proof recipe.
If you’re trying to keep this recipe as healthy as possible, it is vital that you choose a sugar free jam. Choosing a seedless jam would help with the look and texture of the middle layer of these bars. If you’d like to include additional texture, feel free to add extra sliced almonds on top of these raspberry breakfast bars.
This recipe includes whole wheat flour, and so is not gluten free. However, you can easily swap up the whole wheat flour to a gluten free alternative. This raspberry breakfast bars recipe is lactose free though, and contains no milk products. More good news is that this recipe is completely vegan! Take note that baking soda gives this recipe the lift it needs in absence of using eggs. If you do not have coconut oil, you can use some butter, however this recipe will no longer be lactose free (unless a lactose variant is chosen) or vegan.
Raspberries are low in calories and full of nutrients. A portion of each of these homemade raspberry breakfast bars is around 150 calories and include nutrients like potassium, vitamin A, vitamin C, Calcium and iron. In addition, these bars are mostly made from oats, hence rich in fibre. Use rolled oats for a firm structure and crunch finish.
These raspberry breakfast bars take around 40 minutes to prepare and should result in approximately 20 normal sized portions. Make sure you cut your portions after some refrigeration time (we would suggest at least a few hours).
Ingredients:
200g frozen raspberries
200g whole wheat flour
300g sugar free raspberry jam
180g dark brown sugar
140g oats
100g coconut oil
70g sliced almonds
1 tsp vanilla essence
½ tsp ground cinnamon
½ tsp baking soda
Pinch of salt
Method:
- Preheat oven to 180°C
- Lightly grease foil on a baking tin
- Whisk coconut oil and brown sugar for 3 minutes. Add in the vanilla essence and whisk again for another 30 seconds.
- In a medium sized bowl, mix flour, oats, sliced almond, cinnamon, baking soda and salt.
- Combine both mixtures together and mix well.
- Put ⅔ of the mixture at the bottom of the tin. Press evenly and firmly.
- Melt the jam in the microwave (or over a hub) to be able to spread more easily. Spread evenly as the next layer of the tin.
- Layer on with frozen raspberries and top the remaining ⅓ of the mixture on top.
- Bake until golden brown (around 25 minutes).
- Refrigerate until cool, then cut into squares.
Be creative and try out these really great raspberry breakfast bars. These are possibly my favourite homemade healthy snacks we have prepared this year. They are sweet, healthy, contain raspberries (which I love) and are quite visually pleasing to look at. Make sure to store in an airtight container and preferably in a fridge for maximum keep (which is usually not more than 1 week).
Check out our other recipes using frozen fruits here.
