A delicious, fresh-tasting raspberry oat slice that's perfect for breakfast, brunch, snacks or as a dessert.
Course: Baking
Cuisine: Clean Eating
Keyword: raspberry oat slice
Servings: 8Bars
Author: Stephanie
Ingredients
2CupsRaspberries Fresh, washed, whole
1¼CupsFlour I used white Spelt flour
¼CupOatmeal
¼CupShredded coconut
¼CupCoconut sugar
½CupButter Salted, fridge cold
Instructions
Heat your oven to either 190c or 375f and line a square tin with parchment paper
In a large mixing bowl add the flour, coconut sugar, oatmeal and shredded coconut
Chop the cold butter into small diced cubes and using your fingers, rub the butter into the dry ingredients and form a crumble
Tip ¾ of the crumble mix into the lined baking tin and using the back of a dessert spoon, compress the mixture into the tin
Scatter your fresh raspberries on top of the mixture and then add the rest of the crumble mixture and compress it over the raspberries
Bake your raspberry bars for 25-30 minutes until the top is golden brown and then remove from the oven, leaving it in the tin for at least ½ hour or until completely cool. The bake will harden up as it cools