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Start your day off right with these tasty and healthy raspberry oatmeal bars. With each bite, you get a zingy yet sweet ooze of raspberry and delicious oatmeal crunch!
Place flour into a medium bowl. Add oats, coconut, brown sugar, nutmeg, and salt. Stir to combine ingredients. Add coconut oil and egg whites. Stir again until moist dough forms. Reserve and set aside ¾ cup of dough. Line a 23 cm x 23 cm x 5 cm baking dish with baking paper while allowing the baking paper to hang over sides of the baking dish. Press remaining dough into the bottom of the baking dish. Set aside baking dish.
Place raspberries into a small bowl. Mash raspberries until puréed. Pour raspberry purée evenly over dough in baking dish. Crumble remaining dough over raspberry purée.
Bake 30 minutes or until golden brown. Let cool in baking dish 10 minutes. Use overhanging baking paper to transfer to a cooling rack. Allow to cool completely and cut into bars. Serve immediately, refrigerate, or hold at room temperature up to 2 hours.
1 cup wholemeal flour
1 cup plain oats
½ cup self-raising flour (or substitute with wholemeal flour)
½ cup coconut flakes, toasted
½ cup dark brown sugar (or substitute with ⅓ cup honey)
½ teaspoon ground nutmeg
¼ teaspoon salt
½ cup coconut oil, melted and allowed to cool
1 punnet Driscoll's Raspberries
2 large egg whites